Food culture has always been prominent in Kevin's life, growing up in his father's bakery with his African American father, Italian American mother and years of experience in French kitchens. From making meatballs with his mother, snacking on collard greens with his father, roasting cote de veau under his chef mentors, to gathering around the supper table to enjoy a multitude of dishes, his upbringing continues to influence his cooking philosophy today.
Justly renowned as a culinary innovator, Chef Kevin Sbraga brings exceptional creativity experience to the kitchen. Best known for his winning turn on Season 7 of Bravo’s hit Top Chef, he is also an inventive executive chef who has helmed some the Philadelphia area’s most exciting restaurants of the past 10 years. Today, Kevin serves as Principal of Sbraga Consulting, a full service hospitality consulting firm focussed on concept, menu and team development. In additional he is the Founder & Chef of Sonny & Sons, a new fast casual restaurant, marking the triumphant return of Chef Sbraga’s famed Hot Chicken. Sbraga was most recently a Culinary Consultant and Executive Director of Culinary for the Fitler Club, a members only luxury lifestyle club in Philadelphia.
Chef Sbraga appeared alongside Gordon Ramsay and Christina Tosi on FOX’s MasterChef Season 7; in addition to his work as a food personality, he makes celebrity and charitable appearances across the country and consults on private dining and hospitality projects. His ongoing work builds on the excellent reputation he earned for his thoughtful cooking at Sbraga, his first restaurant, opened in 2011, and his critically acclaimed subsequent venue, The Fat Ham. Sbraga was named one of Esquire magazine’s “Best New Restaurants,” keeping Chef Sbraga in the national limelight that he captured with his winning turn on Top Chef in 2010.
Before appearing on television, Chef Sbraga worked along some of the country’s best-known chefs and restaurateurs, including Jose Garces and Stephen Starr. He served as chief recipe tester for Garces’ first cookbook, Latin Evolution (Lake Isle Press, August 2008), as well as Culinary Director for the group’s growing family of restaurants, representing them as a semifinalist at the Fall 2008 Bocuse d’Or, where he competed for “Best Meat Presentation.” He also served as executive chef at Starr’s Rat’s Restaurant at the Grounds for Sculpture in New Jersey.
Chef Sbraga has also cooked in other top-notch kitchens across the country, including The Dining Room at The Ritz-Carlton in Naples, Florida and with Buckhead Life Restaurant Group in Atlanta, Georgia. A native of Willingboro, NJ, he worked with his African-American father in his bakery and made meatballs at home with his Italian-American mother, leading him to a lifelong love of food and cooking that has influenced his enduring career.
Chef Sbraga has two children, Jenae and Angelo, and currently resides in Philadelphia. He is passionate about giving back to the community, a proud member of Freedom Church in Philadelphia and is proud to support childhood-related charities such as World Vision. He is also a student at Philadelphia’s Drexel University, and it currently pursuing his MBA.