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Kevin O'Donnell: Great Chefs of Boston Series
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You are looking for keyholder across from where Kevin O'Donnell started his first restaurant. Beware that this is a very highly trafficked area so please be aware of muggles. Also please replace the keyholder carefully so it is as out of sight as possible from the foot traffic. BYOP
Kevin O’Donnell attended Johnson and Wales Culinary Institute in 2004, before accepting an internship at Ristorante Zeppelin in Orvieto, Italy. After completing his internship, he returned to his home state of Rhode Island to cook at Newport’s first Relais & Chateaux Property, Castle Hill Inn. Kevin felt the pull of Italian culture and cuisine and decided to return to Ristorante Zeppelin in Italy where he worked as a Sous Chef for 2 years. From Italy, he moved on to work at New York City's Michelin starred Del Posto where he continued his focus on Italian cuisine.
After refining his skills at Del Posto under Chef Mark Ladner, Kevin moved back to Europe to open the internationally acclaimed Restaurant L'Office as Executive Chef in Paris, France. In 2012, Kevin arrived in Boston and took an opportunity with owners Michael Moxley and Jim Cochener at The Salty Pig as Executive Chef. Kevin is proud of the accomplishments of The Salty Pig and is excited to see his dream of opening SRV with long time cooking partner, Michael Lombardi, come true. Kevin serves as Co-Executive Chef/Partner of SRV restaurant.
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Last Updated: on 1/16/2018 1:22:04 PM (UTC-08:00) Pacific Time (US & Canada) (9:22 PM GMT)
Coordinates are in the WGS84 datum