Kevin Carvalho - Executive Chef for Dean & DeLuca Hawaiʻi
Lives: Honolulu, HI
- Executive Chef for Dean & DeLuca Hawaiʻi 2019-current
- Executive Sous Chef of Alohilani Resort Waikiki 2016
- Chef de Partie at Chef Mavro Restaurant 2010
“Growing up in Hawaiʻi, the best produce and seafood is right at our front door,” Kevin said. “Being able to showcase these ingredients to their fullest potential is what I love doing.”
Kevinʻs cooking style is defined by his practice of “nothing goes to waste” and the exploration of possibilities using ingredients local to Hawaiʻi. He balances delicacy with classic technique and modern execution.
“Being able to see a product from harvest to service is what it’s all about,” Kevin said. “When I’m not cooking, I’m hunting and gathering ingredients to cook.”
In 2007, Kevin completed the Culinary of the Pacific program at Leeward Community College and began his career as a line cook at Marriott’s Ko’olina Beach Club. In 2010, he became a Chef de Partie under Chef Mavrothalassitis at Chef Mavro Restaurant. The team at Chef Mavro earned the AAA 5 diamond award all 3 years he was there.
“Working for Chef Mavro is where I learned humility and technique,” Kevin said. “I give most of my credit to Chef Mavro for guiding me in the kitchen, as well as in life.”
In 2014, Kevin began as the Executive Sous Chef under Michelin Starred Chef Michael Mina and helped open multiple venues with the Mina Team and orchestrated the first of its kind multi-venue establishment in Hawaiʻi. Kevin’s experience in opening and designing restaurants led him to be hired as the Executive Sous Chef of Alohilani Resort Waikiki in 2016 where he transformed an outdated hotel restaurants to one that was hot and chic.
In 2019, Kevin joined Dean & DeLuca Hawaiʻi asExecutive Chef, where he brings his locally inspired modern cuisine to an already high-end brand.