Chef Kevin Des Chenes

Our Chefs



Chef Barret Beyer

Chef Barret Beyer is a Long Island native whose passion and dedication has allowed him to excel and succeed in every aspect of his professional and personal development.  Born in 1976, he quickly displayed an affinity for creative culinary expression. Chef Barret Beyer’s desire to help others led him to enlist with the United States Coast Guard.  It was during this time of military service where he first realized his life dream when taking on the responsibility of kitchen management while serving his counterparts.

Chef Barret’s most recent accomplishment has put him on a nationwide platform as one of the contestants on FOX’s hit TV cooking reality show with Executive Chef Gordon Ramsay – Hell’s Kitchen Season 11. He became a “Fan Favorite” from here to Honk Kong to the UK. Since his departure from the show he has used that platform and “Celebrity Chef” status to further his career and pay it forward to help those in need.

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Chef Kevin Des Chenes

Executive Chef Kevin Des Chenes has nearly 20 years of experience in the restaurant industry, but his passion for food & hospitality developed long before that. It was spending Sundays in his grandmother’s kitchen as a child when he discovered his calling. He opened his first restaurant in Burlington, VT in 2009, and over the years Chef Kevin has had the pleasure of cooking for many happy restaurant goers, including professional athletes and high profile politicians and celebrities.

He has served as Executive Chef to some of New England’s most notable restaurants and catering companies, and Chef Kevin’s creativity in the kitchen has not gone unnoticed. He was the 2015 Winner of The Top Celebrity Chef Battle in Temecula California and he has appeared on the nationally syndicated Better Show, The Rhode Show, TV Maitre D, Phantom Gourmet and most recently Food Network’s Chef Wanted with Anne Burrell & Spike TV’s Frankenfood.

Read Chef Des Chenes Full Bio


Latest from the Blog

Ginger Seared Salmon | Myer Lemon-Ginger Butter Sauce | Carrot Ginger Reduction

Recipe by Chef Kevin Des Chenes Ingredients 2 (8oz) portions Main Entrée Salmon 1 Myer Lemon 1 Lime 1 Orange 2lbs Carrots 1/4 lb Butter Salt and Pepper 1 qt Chicken Stock 1 oz Crystalized Ginger 1 cup AP Flour Directions Chop Crystalized Ginger Add AP flour & pinch of salt and pepper Dredge Main […]

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5 Ways to Prepare Ribs

It’s that time of year for sweet, sticky, savory and overall tasty ribs! We’ve got five ways to prepare baby back pork ribs for you, depending on how much time you really want to spend slaving away on these yummy delights and what equipment you have available. Let’s get to it!   The Easy Dry […]

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