Chef Brian Kaderavek Bio

Since his father taught him to make scrambled eggs at an early age, Brian has had a keen interest in food and cooking. As a teenager, he spent summers working in local restaurants. Once he decided to become a chef, he headed off to Hyde Park, New York to train at the world renowned culinary college, The Culinary Institute of America (CIA).

At the CIA, Brian learned the fundamentals of wine, food and cooking. During his college years, he interned at Chef Rick Bayless’s acclaimed Mexican restaurant Frontera Grill and Topolobampo in Chicago. He learned to cook authentic Mexican food using high-quality local and sustainable ingredients.

After graduating from the CIA, Brian staged at several top Chicago and New York restaurants before accepting a cook’s position at Chef Marcus Samuelsson’s celebrated Scandinavian restaurant, Aquavit, in New York City. White at Aquavit, Brian was quickly promoted to the position of head sous chef before becoming the executive chef at Aquavit’s sister restaurant, AQ Kafe.

To learn more about the world and gastronomy, Brian and his partner and fellow chef, Amanda Miller, have traveled for the past year extensively throughout North America and Europe. During their travels, they met Maxine Delaney and fell in love with Prince Edward Island and The Pearl. Brian is thrilled to have an opportunity to be part of PEI’s wonderful community and to cook with the Island’s world class land and sea bounty.

You can read about Brian and Amanda’s travels at www.chefsontheroad.com/?p=1593

Loading image. Please wait PEI Potato Pie with Medallion Smoked Salmon PEI Potato Pie with Medallion Smoked Salmon Potato & Gouda Donut Grilled Mushrooms and Fried Green Tomato DeVine Tomatoes Homemade Bread After the Party Heirloom Tomatoes Oysters a la Pearl