“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”
The latest chef to join the General Mills Culinary team, Chef Kevin Relf, will play an instrumental role in working with our hotel/lodging and commercial restaurant customers. He looks forward to sharing his passion for high-quality ingredients and techniques for keeping menu items simple and delicious, particularly for operations that may be struggling due to the pandemic.
“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,” he said.
Chef Kevin comes from an extensive career in the hospitality industry, most recently working at Life Time: Healthy Way of Life where he managed foodservice operations for the premier health club’s 130-plus restaurants. Given his background, he can relate to the pain that hotels, catering operations and restaurants are experiencing right now.
“A chef’s life is not an easy life under normal circumstances,” said Chef Kevin, acknowledging the high stress and long hours of working in a commercial kitchen. “The pandemic brings new challenges for those in hospitality foodservice, and I want to do what I can to help businesses get back on their feet.”
Prior to General Mills, Chef Kevin’s positions included serving as an executive chef at Loews Hotels & Resorts and as an executive sous chef at a prestigious country club in Fort Myers, Florida. He has also helped to open more than 15 restaurants over the past 12 years in places from Sienna, Italy to Florida to New York City and to his current home base in Minnesota when he came here in 2014 and helped Gavin Kaysen open the highly-touted Minneapolis restaurant Spoon and Stable.
When Chef Kevin is not in the culinary center, he loves to travel, surf, golf and snorkel but his true happy place is sharing meals with his friends and family.
He lives in the Twin Cities with his wife, son and daughter.
- Associate’s Degree in Culinary Arts from the Culinary Institute of America
- Bachelor’s Degree in Hospitality from Cornell University School of Hotel Administration