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Chef Kevin Knevals

Kevin Knevals
Chef de Cuisine - Osteria Morini
The Grand Tasting, Saturday March 16, 2013

Kevin discovered his passion for transforming seasonal ingredients into rustic family dinners at a young age. Spending his youth in Morristown, New Jersey, Kevin grew up harvesting fresh produce and dairy at his grandparent’s farm, learning the essence of combining locally grown goods with fresh recipes.

Kevin was introduced to Southern Italian cuisine by Bruno Brita, owner of Portofino’s Restaurant. He was soon offered the unique opportunity to travel and work in the Emilia Romagna region of Italy. It was here and under the guidance of Michelin Star chefs, Gualtiero Marchesi and Gianni D’Amato at Il Rigoletto that Kevin fell even more in love with the cuisine, people and art of regional Italian cooking.

After returning to New York and graduating from the Culinary Academy, Kevin joined the Altamarea Group at Due Mari in New Brunswick, New Jersey. Under the supervision of Chef Michael White and Chef Bill Dorrler, Kevin learned from the seasoned team how to navigate around a high intensity kitchen, and he quickly blossomed into a natural leader. After two years in the kitchen at Due Mari, Kevin joined the chefs opening Osteria Morini in Soho, NYC. There Kevin reconnected his passion for Emilia-Romagna training with Chefs White and Dorrler delivering authentic food at Osteria Morini. Kevin was thereafter promoted to Chef de Cuisine at Due Terre in New Jersey with the intention of making him Chef de Cuisine for the new Osteria Morini in Bernardsville.

Kevin’s depth and knowledge of Emilia-Romagna and his training in Soho made him the most natural fit and talent to recreate Osteria Morini in Bernardsville. Together with Michael White, Kevin is excited to bring the rustic southern Italian cuisine he grew to love and represent to New Jersey.

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