Chef Kevin Cottle

  • Chef Kevin Cottle became a household name during his appearance on the 6th season of Hell’s Kitchen. Kevin spent five and a half
    weeks on location in California where he and his fellow contestants were sequestered from any outside contact. Early on, Kevin became known as the “fixer” of the group. As the season progressed, and as contestant  after contestant handed in their chef blues or reds, it became clear that Kevin was a frontrunner. Episode after episode Chef Kevin produced dishes that appeared to be works of art, receiving praise from the judges and cheers from his adoring fans. Yet, it wasn’t meant to be as Kevin had to settle for second  place during the final episode of the season. Taking it in stride, Kevin congratulated his opponent and assured his fans that he had a blast, stating,
    “I have no regrets. I would do it again if I had the chance.”

    Chef Cottle’s roots and culinary interest began when he was a young boy living in Cape Cod where his father was a fisherman and his mom was
    a chef. Kevin graduated top of his Culinary Art Class at Plymouth South Vocational High School in Plymouth, MA. Kevin was formally trained at the prestigious Culinary Institute of America in Hyde Park, New York.In addition to Chef Kevin’s culinary talents being viewed on
    numerous television shows, such as his “live: weekly cooking segment on FOX61 Hartford, and written about in many magazines, he also delivered the keynote address at the 2010 International Boston Seafood Show on “why local and sustainable seafood make sense.”