Chef & Owner
Born and raised in Austin, Kevin started his career in cooking after various stints in real estate and on Wall Street, cooking in La Jolla, New York City, and the famous Ajax Tavern in Aspen, N.M. He relocated back to the city in 1996 to work as a head chef at the original Central Market. In 1998, Kevin opened up Ranch 616, a South Texas-style icehouse reminiscent of his many years hunting and fishing in South Texas and the Gulf of Mexico. Ranch 616 combines the flavors of the Gulf Coast with the spices of Texas border towns. The restaurant and its various foods have won numerous awards; the fried oysters were named "Best in the South" by Southern Living Magazine for three consecutive years. His unique use of Topo Chico in his cocktails has also been highlighted in various local publications. In addition to Ranch 616, Kevin co-owns the Star Bar and Rattle Inn while serving on the leadership of the Austin Restaurant Association, Saveur Texas Hill Country Wine & Food Festival, Texas Beef Council and more.