Chef Kevin Wassler

“Creative and experimental. Impulsive and comforting.” These are some of the many ways Chef Kevin Wassler describes his style of cooking. Perhaps that's what draws him to Latin cuisine as his go-to: the possibilities are endless. “Wood grilling, smoking, roasting, braising, pickling...” Chef Kevin could go on all day.

An unabashed food tinkerer, Chef Kevin loves to test out his creations on his friends and family-- and he gets no objections from them. “Mexican-inspired ingredient combinations of sweet, spicy, and earthy can change a dish every time you make it,” he says. Case in point: his Cinco de Mayo offering: beef barbacoa, slow roasted for eight hours. The smell wafting through the house even piqued the interest of his children, who have the skepticism of complex flavor profiles typical of young eaters. It only took the first bite of the tender meat, layered with the heat of chipotle peppers mixed with sweet caramelized onions and cinnamon to seal the deal. Chef Kevin gets the same satisfaction from working with chefs to create innovative new menu.

Chef Kevin Wassler using a brick oven

More About This Chef

Favorite Minor’s® product

Minor’s® Fire Roasted Poblano Flavor Concentrate

Geographic Region

KS, NE, ND, SD, IL, MO, IA, MN, WI

Education/Training

Johnson and Wales University – A.O.S. Culinary Arts; B.S. Foodservice Management

Member, the Johnson and Wales Culinary Olympic Team

Achievements

Major Achievements/Awards:items for their own restaurants. “Working with Chefs, engaging in their business and building relationships is the best part of the job,” he says.

Work History

  • Sysco Chicago, Chicago, IL – Business Resource Chef
  • Rock Bottom Brewery, Warrenville, IL – Executive Chef
  • Valley Forge Brewing Company, Valley Forge, PA – Executive Chef
  • Dock Street Brewing Company, Philadelphia, PA – Sous Chef
  • Gilbert Robinson Restaurant Group (Houlihan’s, Daryl’s, Charley’s Place), New York, North Carolina, and Philadelphia – Kitchen Manager