Chef Kevin Hale of The Providence Biltmore - Biography

Providence, RI

March 2014

Kevin Hale was born and raised in York, Pennsylvania. As a child, he frequented the Eastern Market, a local year-round farmers market, with his grandparents. Hale grew up watching his family prepare everything from scratch, like hog maw and gooseneck pumpkin pie, and he has carried his family’s philosophy of cooking seasonally and locally throughout his career.

After high school, Hale moved to Maryland’s eastern shore to work with his father at his restaurant, The Peppermill, and he went on to attend the Culinary Institute of America. After graduating, Hale continued to hone his skills next to his father before moving to San Diego to follow his love for surfing. He began his West Coast career at the Catamaran Resort and Hotel and followed that up with the WineSellar and Brasserie, where he met his mentor, Chef Douglas Organ. Organ helped him to refine his skills, and eventually Hale took over the daily operations of the restaurant.

After running several other kitchens in San Diego, such as Brockton Villa and The Fishery, Hale moved back East. He’s now executive chef at the Providence Biltmore Hotel, where he continues to carry on the local, seasonal, sustainable philosophy.