Who is Kévin D’Andrea? 'Top Chef' Season 21 contestant was 2015 finalist in 'Top Chef' France
AUSTIN, TEXAS: Kévin D'Andrea is a contestant appearing in 'Top Chef' Season 21 this year.
The French chef's culinary journey began early on when he kicked off his career as a commis chef at Hôtel Plaza Athénée in Paris back in 2009.
He then transitioned to the role of line cook at Hôtel Le Meurice, where he honed his teamwork skills and developed a profound respect for establishment hierarchy. This experience instilled in him a sense of independence across various departments, contributing to his growth in the culinary industry.
After his experiences in prestigious culinary establishments in France, Kévin expanded his horizons by venturing to London, where he lent his expertise to the renowned restaurant Bob Bob Ricard.
During his time in London, Kévin worked hard on perfecting his English. Subsequently, he participated in the culinary competition show 'Top Chef' in France and reached the finals. He described the entire experience as profoundly "rewarding", despite not emerging as the competition's victor.
'Top Chef' Season 21 contestant Kévin D’Andrea trained under the guidance of the legendary Michelin Star Chef Alain Llorca
In 2013, he reached a milestone in his career, receiving the invaluable opportunity to train under the esteemed Michelin Star chef Alain Llorca at Hôtel Belles Rives, situated in the picturesque French Riviera.
During his time at Hôtel Belles Rives, Kévin D’Andrea received comprehensive training that equipped him with invaluable skills and responsibilities.
Collaborating closely with the chef, he contributed to menu creation on a monthly basis, highlighting his creativity and culinary insight. He also ensured adherence to food safety standards by regularly monitoring fridge temperatures and complying with HACCP norms.
Moreover, he successfully managed back-of-the-house staff for large-scale private events, ranging from 500 to 800 guests, demonstrating his capability to excel under pressure and deliver exceptional service.
Kévin D’Andrea has worked with one of the world’s most renowned chefs in France
While working at Hôtel Plaza Athénée, he got the opportunity to work with one of the world’s most renowned chefs, Chef Alain Ducasse.
During his year-long tenure here, Kévin first began as a 2nd commis and progressed to the role of Demi Chef de Partie, showcasing his dedication and culinary prowess.
He was responsible for overseeing all garnishments and decorations, particularly focusing on the cress of the meat department, demonstrating his attention to detail and commitment to culinary excellence.
Additionally, he had the opportunity to immerse himself in the dynamic environment of a brigade, where he acquired valuable insights into teamwork and collaboration. This experience contributed to his professional growth and development in a prestigious establishment with a three Michelin star rating.
'Top Chef' Season 21 contestant Kévin D’Andrea established his own restaurant Mensae in Paris
Kevin wholeheartedly dedicated himself to his craft and launched his inaugural restaurant, Le Mensae, nestled in the hills of Belleville in Paris, when he was just 24 years old.
Mensae was founded under the leadership of two 'Top Chef' stars: Thibault Sombardier, renowned at Antoine Avenue in New York, and Kevin, a former colleague of Thibault.
Thibault initially oversaw the dining area, ensuring a seamless experience for guests, while Kevin showcased his culinary skills in the kitchen alongside two assistants.
Kevin's responsibilities included crafting a new menu every three weeks and refreshing the lunch menu on a weekly basis, demonstrating his creativity and adaptability in the culinary world.
His distinctive take on French cuisine garnered Le Mensae the accolade of being named the "best Parisian bistro" in the esteemed Lebey Guide. Recognizing his talent and potential, in 2016, he was among the three promising young chefs honored with the Grand Chef de Demain Award by a panel of esteemed journalists.
Top Chef' Season 21 contestant Kévin D’Andrea moved to Austin to work as Executive Chef in FoliePop
Motivated by the allure of the American dream, he made the bold decision to leave his established career in France behind and set his sights on Texas, where he assumed the role of Executive Chef at La Villa.
It was during this chapter that he developed a deep affection for Texas, prompting his relocation to Austin to lead Foliepop, where he currently holds the position of Executive Chef.
Originally conceived as a French food street cafe, Foliepop has since transformed into a thriving business-to-business kitchen, supplying refined French pastries to esteemed venues.
With firsthand knowledge of what it takes to excel in competitive cooking, Kevin eagerly anticipates his participation in 'Top Chef', aiming to highlight his mastery of French culinary techniques infused with influences garnered from his global travels.
'Top Chef' Season 21 premieres on Bravo on Wednesday, March 20 at 9 pm ET. The episodes will be accessible the next day on Peacock.