Kevin Ascolese
Executive chef Kevin Ascolese began his culinary training in 1976 as an apprentice at The Masisonnette Restaurant in Cincinnati. In 1983, he joined the staff of The Mansion on Turtle Creek in Dallas as a sous chef.
Kevin has also been under the employment of The Hotel Bel Air in Los Angeles, L'Entrecole in Dallas, Beau Nash at the Dallas Crescent Court Hotel and was the regional executive chef of the Sfuzzi Restaurant Group from 1988 to 1996.
In 1996, Kevin joined the Cobb Restaurant Group as the chef of the Northern Italian restaurant, Mi Piaci Ristorante Italiano. In February of 2000, Kevin was instrumental in the design of the kitchen and cutting edge cuisine of "Salve!" restaurant in Dallas, Texas.
Kevin enjoys doing cooking demonstrations at the local farmer's market, client's homes and on local television stations in the Dallas area. He participates in local and national culinary events, volunteers his time with Share our Strength, the American Heart Association, the March of Dimes and donates food to the Dallas Hunger link on a weekly basis.
Chef's Recipes :
Insalata di AragostaCheck our Calendar to find out about Chef's Night Demos
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