Kevin's interest in the culinary arts stemmed from his desire to not pull weeds in the garden. His black thumb led him to the kitchen making summer dinners from his mother's dog-eared copy of Joy of Cooking. He ventured to New York City after graduation to pursue a career in dance. He worked in various restaurants while putting himself through school, in addition to earning his BFA he found time to "study" to earn his Sommelier Certificate.
He learned the art of tending bar through the school of hard knocks, starting first at a small dining room in midtown Manhattan with an extensive wine cellar and a small bar that served only classic cocktails. His interest in cocktails grew and his managers introduced him to some of leaders in the cocktail renaissance taking place in downtown Manhattan. On nights off he was staging and working in some of the more cocktail centric bars being mentored by the leader's in the field. He never lost sight of purpose of tending bars: to make people happy, to be there for guests. He's grateful to Colt & Gray for allowing him to be a part of the dinner party that they throw every night, and he's grateful to the Denver cocktail community for embracing him as a new comer.