Kelvin hails from a southern background of restaurateurs and great cooks. He chose a different path and later discovered his love for cuisine. He pursued that love. Kelvin later graduated from The Art Institute of Atlanta, Summa Cum Lade. One year prior to graduation, he got the opportunity of a lifetime. He was hired and mentored by Chef Kevin Walker, CMC at Cherokee Town and Country Club. Under the guise of Chef Walker, he learned a wealth of culinary knowledge, culinary standards and practices. Upon acquiring Sous Chef status at Cherokee, he reached for a more challenging endeavor to further his career as a Culinarian. Kelvin took a position as Banquet Sous Chef at Bonita Bay Club in southwest Florida. There, he honed his skills as a leader and as a practitioner of exceptional culinary standards.
In 2015, He was promoted to Executive Sous Chef. Kelvin assisted the Executive Chef in overseeing seven different food vending outlets. He has also received CEC designation from the ACF and is an ACF test site administrator. Chef Kelvin joined the culinary brigade at The Greenbrier in June of 2018 overseeing it’s entire banquet production.