“I want to help our foodservice customers be as successful as they can be, sharing ideas and inspiration as well as products that will simplify their back-of-house operations and hopefully make their job easier”
Labor difficulties, elevated costs, supply-chain issues, demanding guests—Chef Kevin Relf has seen it all and does everything possible to help General Mills Foodservice’s hotel, lodging, and commercial restaurant customers overcome these challenges.
Chef Kevin believes in using high-quality ingredients and techniques that keep menu items exciting, delicious, and yet simple to execute. Since joining the Chefs of the Mills in 2020, Chef Kevin has shared ideas, recipe inspiration, and products that simplify back-of-house operations and help make the life of a foodservice operator easier.
Having spent years in the kitchen, Chef Kevin has been an executive chef at Loews Hotels & Resorts and an executive sous chef at a prestigious country club in Florida. He has also managed foodservice operations for Life Time: Healthy Way of Life’s more than 130 restaurants. Additionally, he has helped open more than 15 restaurants in Italy, New York, Florida, Minnesota, and more.
Chef Kevin has an associate degree in culinary arts from the Culinary Institute of America and a bachelor’s degree in hospitality from Cornell University’s School of Hotel Administration.
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