Kevin Markey often jokes that he was destined to end up in the hospitality industry. Born and raised in Sonoma County, both of his parents were in the industry with his dad, a chef, and his mother, an event planner. Given that and the fact that Kevin started his training early, tagging along with his dad on catering events at the tender age of 12 to chop onions and wash dishes, it certainly seems like his career choice was an easy, natural fit.
After high school, Kevin joined the US Navy as a Hospital Corpsman. Upon completion of 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 was his passion and decided to move to New York where he attended and graduated from The Culinary Institute of America. After graduation, he returned home to northern California with a dream to create world-renowned food and wine programs.
As the winery chef for Sonoma-Cutrer, Kevin’s mission is to create dishes that not only complement the incredible wines of Sonoma-Cutrer, but also to craft unique food presentations that provide our guests with an unforgettable dining experience. By using local, organic, and often estate-grown ingredients, Kevin’s farm-to-table culinary philosophy is to create a symphony of flavors and harmony for the senses.