"I am a huge proponent of humor in education. Making students feel comfortable, at ease, and unafraid of asking questions is the only way to deliver the more important aspects of specific techniques."
Chef Kevin completed the American Culinary Federation Master Chefs Exam in 2014 and is an ACF Certified Executive Chef®. He is also American Culinary Federation Silver Medalist – Hot Foods.
Kevin managed a two-year project coordinating training and testing to certify 24 Chef Instructors through the American Culinary Federation, developed a new culinary arts certificate program, and led the American Culinary Federation accreditation process for Le Cordon Bleu Austin.
For several years he was also an active participant in the Austin Food and Wine Festival working alongside celebrity chefs Andrew Zimmerman and Rick Bayless.
A native of New Jersey and transplanted Texan, Chef Kevin brings a plethora of experience to culinary education. After graduating from the Culinary Institute of America in Hyde Park, New York, Kevin went to work in NYC with the Gotham City Restaurant Group, specifically The Coffee Shop and World Room.
After moving to Austin, Kevin worked for six years at The Barr Mansion, managing all facets of food, hiring, training, and event delivery for this 100-year-old special events facility.
Finding passion in educating others, Chef Kevin began teaching at the Culinary Academy of Austin and Le Cordon Bleu College of Culinary Arts, and now Escoffier. In February 2018 he joined Escoffier’s culinary education online program, where he has taught different cooking classes as well as core instructions.
Meet Chef Kevin M. Quinn
Paella and flan are two of the most cherished dishes I create. They bring back strong family ties, and are consistently and uniquely different each time they are made.
When not in the kitchen or classroom, I mentors local high school students in ProStart® competitions and enjoy golfing, spending time relaxing, and traveling with my wife and two daughters.