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Kevin Cuddihee
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Kevin Cuddihee

TWO Restaurant and Bar


    

Overseeing the farm-to-table restaurant that received Michelin’s 2014 Bib Gourmand honor, Cuddihee has spent his years as a chef in two distinctive aspects of the kitchen. Before joining the team at TWO as chef de cuisine in 2012, he honed his talents in a more personal domain as a private chef. Cuddihee proved his proficiency in both the restaurant and intimate dining sectors as he completed an externship at Chicago’s prestigious Alinea before graduating from Le Cordon Bleu College of Culinary Arts in Chicago in 2008.

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