Kevin Markey is the son of a chef father and event planner mother and he often jokes he was bred into the hospitality industry. Born and raised in Sonoma County, Kevin began tagging along with his dad on catering events from as young as 12, to chop onions and wash dishes.
After high school Kevin joined the US Navy as a Hospital Corpsman and upon completing his tour he returned to Sonoma County and found his way back into kitchens. While working at Stark’s Steak & Seafood in Santa Rosa he realized that food is his passion and he moved to New York to attend and graduate from The Culinary Institute of America in Hyde Park. It was then that he returned home to California with a dream to create a world renowned food and wine program.
As the winery chef for Sonoma-Cutrer Vineyards Kevin’s mission is to create dishes that not only compliment the incredible wines of Somona-Cutrer but also provide the guest with an unforgettable dining experience. By using local, organic, and often estate grown ingredients, Kevin’s cooking philosophy is to take Mother Nature’s perfect bounty and create a symphony of flavors and harmony for the senses with unique and memorable presentations.