Spending his youth in Morristown, New Jersey, Kevin grew up harvesting fresh produce and dairy at his grandparent’s farm where he learned the essence of using local ingredients in innovative recipes.
Kevin was introduced to Southern Italian cuisine by Bruno Brita of Portofino’s Restaurant. He was soon offered the unique opportunity to travel and work in the Emilia Romagna region of Italy. It was here and under the guidance of Michelin Star chefs, Gualtiero Marchesi and Gianni D’Amato at Il Rigoletto that Kevin fell even more in love with Italy’s culture and regional cuisine.
After returning to New York and graduating from the Culinary Academy, Kevin joined the Altamarea Group at Due Mari in New Brunswick, New Jersey under the supervision of Chef Michael White and Executive Chef Bill Dorrler. After two years in New Jersey, Kevin helped open Osteria Morini in New York City before being promoted to Chef de Cuisine at Due Terre in Bernardsville, which later became Osteria Morini New Jersey.
Kevin’s depth and knowledge of Emilia-Romagna and his extensive Italian training made him the most natural fit and talent to recreate Osteria Morini in Bernardsville with Bill Dorrler, Michael White, and the entire Altamarea Group team.