5 Things About Top Chef Winner Kevin Sbranga

top chef winner
Top Chef Winner Kevin Sbranga

You should probably stop reading now if you haven’t watched last night’s episode of Top Chef…. cuz we’re definitely spilling the beans on the winner….

If you’re still here, you probably already know that underdog Kevin Sbraga walked away with the title of Top Chef beating out this season’s front runners Ed Cotton and Angelo Sosa.

This season’s winner spent most of the season flying under the radar and was often overlooked by his cocky competitors for his down home cooking style.

So who is Top Chef Winner Kevin Sbraga?  Here are five things we know about the winning chef.

Seasoned Chef.  Kevin is currently the executive chef at Rat’s Restaurant at the Grounds for Sculpture in Hamilton, New Jersey.  Sbraga has earned his chef’s credentials working the rounds of the Philly region – he was Culinary Director for Jose Garces’s restaurant, chef de cuisine at the Grill at the Ritz-Carlton and won Best Meat Presentation at Bocuse d’Or USA.

Jersey Boy.  Kevin takes pride in his New Jersey roots.  “Jersey’s taking that belt home,” he cheered as he heard the news that he had won the competition.

Restaurant Dreams.  He’s planning to use his winnings and Top Chef bragging rights to open his own restaurant.  “My culinary dream is to own my own place and work for myself,” he said earlier this year. “My dream is to have the single best restaurant in all of the United States.”

Family Man.  When he’s not in the kitchen, Kevin is a family man at heart.  He had to take leave from is family to film the show while his wife was expecting their second child.   Kevin lives in New Jersey with his wife, 5-year-old daughter, and 3-week old son.

A Born Cook.  Kevin’s parents were both professional bakers and he realized he wanted to be a chef since early on. “I think there’s an emotional connection to people when you cook,” he says. “It’s not just about sustenance. It’s not just about giving. Food is about creating pleasure.”

Photo: Bravo TV

Article Posted 6 years Ago
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