Co-Owner and Head Chef Kevin has been working in kitchens most of his life, starting as a young teenager in Rye, New York. Over the next few decades Chef Kevin gained extensive experience in various restaurants. At the age of 19, he earned 3 1/2 stars in a New York Times review for a restaurant in Westchester County. He then took his talent to the West Coast and gained experience as a sous chef at a well-known five-star French restaurant in Santa Monica, California.
While in California working as a food stylist, Kevin was invited to cater a party for the cast of a popular soap opera. His cuisine left an impression. Soon after, he was to be the lead chef for various movies and television shows all over the country. Some of his movies include Titanic, Hook, Legend of Baggar Vance and Get Shorty, He has cooked for the likes of James Cameron (prepared Thanksgiving in his home), President Clinton and Vice President Gore, George Clooney, Leonardo DeCaprio, Johnny Depp, Paul Neuman, Robert Redford, Kate Hudson, Sarah Michelle Geller, and many more. He has also cooked for the cast and crew of many television shows including The Voice, Law & Order SVU, Wings, Frasier, Crime, and The Path, to name a few.
With family in New York and on Cape Cod, Kevin was always drawn back to the East coast. Having spent many summers here doing personal chef work prior to launching All Cape Personal Chef Service, he works his magic at dinner parties, family reunions, clambakes, company events, cocktail parties, small weddings, etc. Kevin resides on the Cape with his wife and business partner, Sarah.
When you love what you do it shows, and Kevin is extremely passionate about both the quality of the food, its presentation, and the client’s overall experience. His personality and love for cooking shows in the final product, and keeps satisfied clients and coming back for more!
As Chef Kevin’s business partner (and wife), Sarah brings a breadth of experience to the table. She gained much experience working at various restaurants over the years. After graduating from college, she worked at Parenting and Baby Talk magazines, then was a food writer and editor at Ladies’ Home Journal magazine, working closely with both the test kitchen's recipe developers and other food editors. Sarah was subsequently a Contributing Editor on numerous Ladies’ Home Journal cookbooks.
Sarah was also the personal chef for a former headmaster at Canterbury School in Connecticut. Prior to making the move to Cape Cod permanently, she spent many summers enjoying the Cape with family, so it has always felt like home! As your point-of-contact, Sarah works with clients to custom-create menus designed specifically for your event(s) on the Cape--as well as often assisting on site--ensuring your experience not only lives up to your expectations, but hopefully surpasses them!
Chef Heather began exploring her culinary creativity in the kitchen basically when she was able to reach the stove! A Magna cum laude graduate of Johnson and Wales, Heather believes that her time spent at JWU is what solidified her passion for the culinary world. She also gained experience working in different restaurants on the South Shore. She then landed at The Quarry in Hingham, MA. It was there she became sous chef and gained her footing in the field. While at The Quarry, Heather assisted in the award of Best of Boston.
After becoming a wife and then a mother, Heather decided to slow life down and make a change. Being a personal chef allows her to be present with her family, while still allowing time to enjoy her craft. Heather loves to cook with fresh and vibrant ingredients, and loves to embrace the “you eat with your eyes first” mentality.
Heather has served meals to celebrities such as Bill Belichick, Tim Wakefield, Steven Tyler and Ken Casey of the Dropkick Murphys. She has catered for a couple of Boston Bruins players as well as Tom Brady (unfortunately no relation).
Chef Heather is SERV SAFE and HACCP certified.
Phil—a resident of the Cape for over a decade--grew up in New York’s Hudson Valley. This enabled him to not only experience the great local produce and provisions from local farmers, but also to spend time in New York City exploring the global food scene.
Over the years he worked in restaurants that varied in cuisine, allowing his palette and culinary repertoire to form and focus on what his passion is—to provide people with a memorable dining experience. Phil believes food is the main ingredient that consistently brings people together.