the early years
Born and raised in suburban Cleveland, Kenny’s curiosity for the kitchen started young. His mom noticed how captivated her son was when she cooked or entertained and so in an effort to harness it, began teaching him the basics. Kenny’s father, an avid BBQ man, schooled him in the ways of the grill, including homemade sauces and rubs, presenting him with his very own small Weber at the age of seven. By age 11 Kenny was cooking the entire Thanksgiving dinner solo, and in high school, was cooking for his entire swim team, before and after practice and meets on a portable electric double burner in the locker room. Cooking had been in Kenny’s blood from day one and so, while still in high school, he enrolled in a local vocational culinary program.
After high school, Kenny attended The Pennsylvania Culinary Institute where he received a degree in Culinary Arts. Upon graduation, Kenny relocated to Jacksonville, FL, where he joined The Ritz-Carlton Hotel Company as an apprentice in the garde manger kitchen of their Amelia Island property. Kenny worked his way up to Chef de Cuisine at the age of 23 at the Ritz, helping to consistently secure the AAA Five Diamond Award for the property throughout his tenure there.