Kelvin Fernandez

Kelvin Fernandez, an award-winning chef, earned a coveted spot on Forbes’ 30 Under 30 list for Food and Wine in 2015 and held the title of ‘Best Chef in America’ for three consecutive years from 2016 to 2018. His culinary journey began with formal education at the Culinary Institute of America, completing his Associate’s in Occupational Studies and Culinary Arts in 2005 with the support of a C-CAP scholarship. He honed his skills in acclaimed New York City kitchens, including Water’s Edge under Chef George Masraff and Gotham Bar and Grill, before advancing to Executive Sous Chef at Café des Artistes from 2006 to 2008. Fernandez rapidly progressed, serving as Executive Chef at Antipasti from 2009 to 2010, followed by a tenure at Strand Bistro at The Strand Hotel from 2010 to 2013.

Since 2019, Chef Fernandez has been a dedicated Instructor at the Institute of Culinary Education (ICE), where he continues to inspire and mentor the next generation of culinary talent, sharing his innovative approach and extensive industry experience. His proven ability to excel in high-pressure culinary environments, innovate with modern cuisine, and engage broad audiences through television appearances makes him a highly sought-after figure for brands seeking both culinary authority and a dynamic personality.