Kevin Early
About Kevin Early
Kevin Early Director of Dining & Catering
Kevin Early currently holds the position of Director of Dining & Catering. He brings a wealth of knowledge and experience in culinary arts to the role, having worked in various esteemed establishments and gained valuable practical experience. His leadership and expertise play a crucial role in overseeing dining arrangements and catering services, ensuring high standards are maintained.
Kevin Early Culinary Arts Education
Kevin Early studied at the Culinary Institute of America, where he completed an extended externship to further hone his skills. His formal culinary education provided him with a solid foundation in the culinary arts, enabling him to pursue various prestigious opportunities in the industry. His education has been instrumental in shaping his approach and success in the culinary field.
Kevin Early Mentorship Roles
Kevin Early has a strong history of mentorship in the culinary field. He has mentored at The Copper Beech Inn and the Inn at Chester in Connecticut, where he shared his knowledge and experience with aspiring chefs. Through these roles, he contributed to the development of future culinary talents and helped cultivate a new generation of chefs.
Kevin Early Culinary Experience in Switzerland and the US
Kevin Early's culinary career includes significant international experience. He worked at Swissôtel International's restaurant, the Panorama Grille in Zurich, Switzerland, where he gained valuable insight into European culinary traditions. In the United States, he has worked at Amelia Island Plantation in Florida and the historic Martin's Tavern in Georgetown, further diversifying his culinary proficiency and approach.
Kevin Early Industry Involvement and Board Memberships
Kevin Early is actively involved in the culinary industry beyond his primary role. He is an active board member of the Williamsburg Area Restaurant Association and serves on the Advisory Board of the Culinary Institute of Virginia. Additionally, he is involved in the ChefsGo 1.0 Culinary Program through TNCC, contributing to the education and advancement of culinary students.