Chef Kevin Lacap

I am a professional chef with 10+ years of experience in the culinary industry. I graduated from culinary school in 2011 from City College of San Francisco. After culinary school, I worked at a 100 acre farm in upstate NY as a meat processer, whole animal butcher, and farm to table cook. After 4 years of working at a farm, I returned to San Francisco and worked as a Journeymen butcher for Belcampo Meat Co. traveling in across their northern California restaurants and managing their meat and butchery program. After shy of 2 years with BelCampo, I worked across the culinary industry in northern CA working in Culinary Medicine at Sutter Health Hospital, Butchery with Fairmont Hotels and Resorts, Catering and Events with Le Bonne Catering, and Culinary Instruction at Drager's cooking school. Most recently, I completed an ACFEF culinary apprenticeship program through Dickie Brennan's Restaurant Group in New Orleans, Louisiana. I worked my way up from an ACFEF apprentice to a Chef De Tournant, overseeing the work of the line during dinner service, lunch, brunch, and at times, special catering and events. During that time, I was able to attain my CSC certification through the American Culinary Federation. Currently, I'm managing wonderful platform here on take a chef and managing my own business called tailored culinary concepts, LLC in the SF Bay Area.