 Internationally acclaimed, Chef Kevin Cottle’s
interest in the culinary world began early in life on the shores of Cape Cod. As
a young child Kevin would help his father, who was an avid fisherman, filet the
daily catch. His culinary roots were firmly grounded in the creativity and
passion for food depicted by Kevin’s mother who was also a Chef. According to
Kevin it was his father’s love for fishing and his mother’s culinary creativity
that inspired his flare for contemporary New England Cuisine.
Chef Cottle’s formal culinary training began at Plymouth South Vocational High
School where he graduated at the top of his Culinary Arts class. Kevin continued
his culinary training at the prestigious Culinary Institute of America in Hyde
Park, New York. It is here that he was able to refine his skills while letting
his creativity flourish.
Chef Cottle’s professional culinary journey began in Philadelphia at Sfuzzi,
where he worked as a Sous Chef specializing in Italian Cuisine. After working in
a few of Philadelphia’s finest restaurants, Chef Cottle’s love of the ocean
brought him back to Boston, where he worked at the Colonnade Hotel under the
watchful eye of skilled Master Chef John Joho. On his days off he lent a hand at
Sandrine’s Bistro in Cambridge, where he gained invaluable experience from
French Master Chef Raymond Ost. “It is during my time in Boston that I learned
to fuse contemporary New England cuisine with the elegance of French
gastronomy.”
In 1998 Kevin decided to venture west to Colorado where he initially worked as a
Banquet Chef and later as the Executive Sous Chef of the Sonnenalp Resort in
Vail. During his time in Colorado, Kevin took advantage of the natural resources
using game to create dishes with a local flare.
After spending just over three years in Colorado, Kevin once again returned to
Cape Cod, where he accepted a job at the Wequassett Inn Resort and Golf Club. In
2002 as Chef de Cuisine, he presided over the opening of Wequassett fine dining
restaurant, “28 Atlantic”, which has received numerous awards and accolades,
including AAA’s four diamond award and the Wine Spectator’s Award of Excellence.
Chef Kevin was also honored to cook at the James Beard house as part of the best
hotel chef series featuring “28 Atlantic” restaurant.
In September 2005 Kevin joined the Mountain View Grand Resort and Spa located in
the White Mountains of New Hampshire. As Executive Chef, Kevin viewed this as an
opportunity to merge the experiences of his diverse culinary background. His
menu featured seafood specialties such as pan seared escolar “cassoulet”, as
well as locally farmed wild game including pistachio dusted elk loin. Kevin
strongly believes in using local products whenever possible in order to promote
all that New Hampshire has to offer. Kevin is a very active member of the “Farm
to Chef” Program which is run by the Department of Agriculture. In 2006 Kevin
transformed Mountain Views signature restaurant, “The Main Dining Room” in to
the only AAA Four Diamond rated hotel or resort dining facility in New
Hampshire.
Kevin became Executive Chef at the prestigious Country Club of Farmington, in
April, 2007. Kevin’s role is to restructure all culinary operations from
building new kitchens to creating a culinary school within the private member
club. Kevin has recently reached out to the Farmington High School Culinary
program to help further educate students with hands on experience at the club
and teach the importance of using locally farmed foods. In doing this Kevin
works very closely with local purveyors trying to promote local products in the
club. Kevin has aggressively been involved with the Department of Agriculture
“Farm to Chef” program which helps consumers realize the wonderful bounty of
food grown locally in the State of Connecticut.
Chef Kevin Cottle’s culinary talents have been viewed on numerous television
shows and magazines. Currently, Kevin can be found on Chef Gordon Ramsay’s hit
reality show, Hell’s Kitchen Season 6, which airs on Fox Tuesday nights at 8 PM
EST.
Kevin resides in Connecticut with his wife Nancy and their son Kai planning
their next big move!
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