Chef Kevin Chojnowski of PUBLIC - Biography

New York, NY

February 2013

A native New Englander, Kevin Chojnowski developed his passion for food and restaurants at a young age. In his early teens, he spent summers working at a produce farm, helping harvest fruit and vegetables. He next worked front-of-house positions at a local restaurant, until the allure of the kitchen called. Upon finishing high school, Chojnowski worked at the New England Culinary Institute before ultimately enrolling in their culinary program.

After graduation, Chojnowski took a position at Bernard’s Inn in Ridgefield, Connecticut. He then set his sights on New York City, initially helping open a restaurant in nearby Riverdale, before joining the kitchen team at Olives under Chef Todd English. Starting as a line cook and working his way up to chef de cuisine, it was at Olives that Chojnowski developed a leadership role in the kitchen while shaping his own culinary vision. In October of 2011, he began working alongside executive chef Brad Farmerie at Public in New York City’s NoLita neighborhood. At Public, Chojnowski and Farmerie work to execute an artful menu anchored in the eclectic flavors of Asia, Australia, and New Zealand.