Rising Star Chef Kevin Sbraga of Kevin Sbraga Company - Biography

Philadelphia, PA

September 2017

Kevin Sbraga’s call to the kitchen was almost inevitable. He worked in his father’s Philadelphia bakery as a teen, picking up techniques to last a lifetime. After graduating from Johnson & Wales University in Miami, he held posts in Atlanta working under Chefs Guenter Seeger and Joël Antunes, and at Buckhead Life Restaurant Group.

Returning to his Philly roots, Sbraga worked at Le Mas Perrier, Washington Square, and The Ritz-Carlton Philadelphia before signing on to edit recipes for Chef Jose Garces’ cookbook, Latin Evolution. Impressed by his work ethic, Garces gave Sbraga a full-time role as culinary director of Garces Restaurant Group.

Next, while working as executive chef of Stephen Starr’s Rat’s Restaurant at the Grounds for Sculpture, Sbraga competed in season seven of Bravo’s “Top Chef.” Walking away with the title, he received the funding he needed to make a name for himself. Ambitiously, Sbraga opened five restaurants in under five years: fine dining namesake Sbraga (for which he won a StarChefs Rising Stars Award), two locations of the fried chicken-focused The Fat Ham, 80s-themed concept Juniper Commons, and Jacksonville, Florida-based Sbraga & Company.

Though his restaurants have shuttered, Sbraga has enough experience to last several chef lifetimes and is moving forward—with optimism—as a consultant.