Chef Kevin Cottle

Chef Kevin Cottle’s culinary development 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 flair 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 then continued his culinary training at the prestigious Culinary Institute of America in Hyde Park, N.Y.

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,” Cottle says.

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 full advantage of available natural resources, using fresh game to create dishes with a local flair.

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’s fine dining restaurant, “28 Atlantic,” which has received numerous awards and accolades, including AAA’s four-diamond award and Wine Spectator’s Award of Excellence. He was also honored to cook at the James Beard house as part of the best hotel chef series featuring “28 Atlantic” restaurant.

In 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 has always strongly believed in using local products whenever possible, to promote all that a region has to offer. While at Mountain View, Kevin also became a very active member of the “Farm to Chef” program, which is run by the Department of Agriculture. In 2006, he transformed Mountain View’s signature restaurant, “The Main Dining Room,” into the only AAA Four Diamond- rated hotel or resort dining facility in New Hampshire.

In 2007, Kevin became Executive Chef at the prestigious Country Club of Farmington, in Farmington, Conn. From the start, his role at Farmington has been to restructure all culinary operations, from building new kitchens to creating a culinary school within the private member club. Kevin 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. Here, too, Kevin works closely with local purveyors to promote local products in the club, and he has again been aggressively involved with the Connecticut Department of Agriculture’s “Farm to Chef”.

Chef Cottle’s culinary talents have been viewed on numerous television shows and magazines, including Chef Gordon Ramsay’s hit reality show, Hell’s Kitchen Season 6, on the Fox network. Highlights can be viewed on Chef Cottle’s personal website, www.chefkevincottle.com

Chef Brad Cornwall

Brad Cornwall, Executive Chef at Blackrock Country Club in Hingham, Mass., has been heavily involved with the building process of the club’s 48,000-sq. ft. luxury clubhouse, while closely working with contractors, equipment reps, and city officials. He has helped to outfit the club’s new facility with everything from furniture designs to plateware, kitchen wares, and uniforms.

As the club’s Executive Chef, Cornwall has constructed a cohesive and productive food and beverage department with limited turnover, while increasing F&B revenue by 10% every year since 2003.

Chef Charles M. Carroll, CEC, AAC

Author of Leadership Lessons From A Chef: Finding Time To Be Great, Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston, Texas.  River Oaks, with 1,500 members and a culinary staff of 61, enjoys the reputation of being rated as the number-four country club in the United States.

Chef Carroll has spent the past year and a half traveling around the United States mentoring, sharing and presenting his messages to culinary students, chefs, industry professionals and executives.  His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.

Prior to taking his current position at River Oaks, Chef Carroll was Executive Chef at Oak Hill Country Club in Rochester, N.Y., from 1996-2000.  Oak Hill Country Club is rated as the number seventeen country club in the United States and has hosted the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship.

Before moving to Oak Hill, Chef Carroll was Executive Chef and employed at The Balsams Grand Resort, a four-star, four-diamond resort located in Dixville Notch, N.H., for 13 years.  He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs.

Over the course of his career, Chef Carroll has received over 70 national and international awards, including American Culinary Federation (ACF) chapter Chef of the Year in 1988 and 2005, and the ACF President’s Medallion three times from three decades: 1989, 1999 and 2005.  He was the regional and national winner of the Chef’s Professionalism Award in 2008. He received the Central Regional “Good Taste Award” in 2006 and the Sharing Culinary Traditions Award from the American Academy of Chefs in 2008. He has twice been nominated as ACF regional Chef of the Year.

Chef Carroll has been inducted into several prestigious chefs’ organizations: World Master Chefs Association (July 2000), American Academy of Chefs (July 2001), Confrerie de la Chaine des Rotisseurs (March 2002) and the Honorable Order of the Golden Toque (August 2005). He has been guest speaker at several ACF meetings, regional and national conventions, as well as a wide variety of culinary classes, colleges and universities. Chef Carroll serves as President to the Board of Trustees of the LeNotre Culinary Institute, and Secretary-Treasurer of the Les Amis d’ Escoffier Society in Houston.

The James Beard Foundation selected Carroll as one of the Great Country Inn Chefs of 1993, and in that same year he was awarded Educator of the Year by the American Culinary Federation Educational Institute.

A 1985 graduate of the Culinary Institute of America, Chef Carroll served as a Coach for the 2008 United States Culinary Olympic National Team, marking his seventh participation with a national or Olympic team.  His roles and accomplishments with other teams have included: 2004 Manager of the United States Regional Team, which captured third in the world and the best in the world, Category B; Team USA 2000 national team, which received four gold medals and one silver in the world Culinary Olympics held in Germany;  ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel, Switzerland, which placed third in the world; and Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.

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