2010 International Boston Seafood Show Keynote Address

Local and Sustainable Seafood:  Why It Makes Sense
Sunday, March 14, 2010
12:30 pm - 1:30 pm

CHEF KEVIN COTTLE
Runner-Up Season 6 Hell's Kitchen
Executive Chef, Country Club of Farmington

Kevin Cottle, executive chef at the Country Club of Farmington, is passionate about sourcing local and sustainable seafood. His keynote address will focus on raising awareness of how simple it is to source local and sustainable seafood.  Kevin will shed light on the vast resources that can be used to ensure the sustainability of the seafood your purchases – whether you are a buyer for a seafood market, restaurant or a consumer buying it for your family.   

The sustainable seafood movement is becoming more mainstream now, and the more we raise awareness the better off we’ll be. It’s a movement that’s been going on a long time and never really caught steam.

Our duty as food purveyors is that we are feeding people the highest possible quality foods, so why not use local? It helps the community, jobs — it’s full circle. We have a moral responsibility to take care of your neighbor as much as yourself.


Kevin's Bio

Internationally acclaimed, Chef Kevin Cottle’s interest in the culinary world began early in life on the shores of Cape Cod.  As a young child Kevin would help his father, who was an avid fisherman, filet the daily catch.  His culinary roots were firmly grounded in the creativity and passion for food depicted by Kevin’s mother who was also a Chef.  According to Kevin it was his father’s love for fishing and his mother’s culinary creativity that inspired his flare for contemporary New England Cuisine.

Chef Cottle’s formal culinary training began at Plymouth South Vocational High School where he graduated at the top of his Culinary Arts class.  Kevin continued his culinary training at the prestigious Culinary Institute of America in Hyde Park, New York.  It is here that he was able to refine his skills while letting his creativity flourish.

Chef Cottle’s professional culinary journey began in Philadelphia at Sfuzzi, where he worked as a Sous Chef specializing in Italian Cuisine.  After working in a few of Philadelphia’s finest restaurants Chef Cottle’s love of the ocean brought him back to Boston where he worked at the Colonnade Hotel under the watchful eye of skilled Master French Chef John Joho.  On his days off he lent a hand at Sandrine’s Bistro in Cambridge, where he gained invaluable experience from French Master Chef Raymond Ost.  “It is during my time in Boston that I learned to fuse contemporary New England cuisine with the elegance of French gastronomy.”

In 1998 Kevin decided to venture west to Colorado where he initially worked as a Banquet Chef and later as the Executive Sous Chef of the Sonnenalp Resort in Vail.  During his time in Colorado, Kevin took advantage of the natural resources using game to create dishes with a local flare.

After spending just over three years in Colorado, Kevin once again returned to Cape Cod, where he accepted a job at the Wequassett Inn Resort and Golf Club. In 2002 as Chef de Cuisine, he presided over the opening of Wequassett fine dining restaurant, “28 Atlantic”, which has received numerous awards and accolades, including AAA’s four diamond award and the Wine Spectator’s Award of Excellence. Chef Kevin was also honored to cook at the James Beard house as part of the best hotel chef series featuring “28 Atlantic” restaurant.

In September 2005 Kevin Cottle joined the Mountain View Grand Resort and Spa located in the White Mountains of New Hampshire.  As Executive Chef, Kevin viewed this as an opportunity to merge the experiences of his diverse culinary background.  His menu featured seafood specialties such as pan seared escolar “cassoulet”, as well as locally farmed wild game including pistachio dusted elk loin.    Kevin strongly believes in using local products whenever possible in order to promote all that New Hampshire has to offer. Kevin is a very active member of the “Farm to Chef” Program which is run by the Department of Agriculture. In 2006 Chef Kevin transformed Mountain Views signature restaurant, “The Main Dining Room” in to the only AAA Four Diamond rated hotel or resort dining facility in New Hampshire.

Kevin became Executive Chef at the prestigious Country Club of Farmington, in April, 2007. Kevin’s role is to restructure all culinary operations from building new kitchens to creating a culinary school within the private member club. Kevin has recently reached out to the Farmington High School Culinary program to help further educate students with hands on experience at the club and teach the importance of using locally farmed foods. In doing this Kevin works very closely with local purveyors trying to promote local products in the club. Kevin has aggressively been involved with the Department of Agriculture “Farm to Chef” program which helps consumers realize the wonderful bounty of food grown locally in the State of Connecticut.

Chef Kevin’s culinary talents have been viewed on numerous television shows and magazines. Most recently Chef Kevin was a finalist on Chef Gordon Ramsey’s Hell’s Kitchen Season 6.and finished as runner-up.

Chef Kevin can be found in Connecticut living with his wife Nancy and their son Kai. Chef Kevin is working on a seasonal cook book and a children’s interactive cook book due out soon. Keep an eye out on chefs web site for release dates www.chefkevincottle.com