Kevin Cousin’s culinary journey began as a child helping his grandmother bake cakes for family and friends. Kevin was always amazed that a few ingredients mixed together would result in such delectable treats. As a young man, he worked as a dishwasher after school and on weekends at Beardsley’s, an upscale French restaurant at the time in Northampton, MA. There he saw exotic ingredients such as white asparagus and caviar paired with great French champagne for the first time.
Over the course of the next fifteen years, Kevin honed his craft by working in some of the area's best restaurants including, The Harvest in Cambridge where he had the privilege of serving the late, great Julia Child. He traveled abroad on an exchange program [It would be nice to include the name of the program if you know it.] that brought him initially to Japan and an immersion in the aesthetics of food preparation.
Winning a culinary competition enabled him to travel next to France where he studied at Le Cordon Bleu and refined his cooking technique.
Chef Cousin’s has also been the executive chef at Sonoma Wine Bar & Grill and Virtuoso Lounge, two of western Massachusetts’s hottest dining destinations. His passion for the culinary craft inspires him to nurture his talents by constantly reading cookbooks and exploring the creations of other chefs.
No matter where he goes, his grandmother’s approach to cooking is the source of inspiration. A few quality ingredients still make for a delicious dish.
“Please come enjoy the bounty of fresh, locally sourced ingredients, in a meal that is prepared with Chef Cousin’s passion for flavor and quality.”