Chef Kevin Dunn

After working in Nashville, New York and Milwaukee, Kevin returned to Michigan to become the Executive Chef of the Kellogg Corporation in Battle Creek. His responsibilities included running a 200 seat fine dining restaurant, marketing, research and development, and a weekly talk radio show about food. It was while at Kellogg that he was hit with a bombshell; he was diagnosed with diabetes and heart disease at the young age of 35. Since then Kevin has been on a quest for health and better tasting vegetarian cuisine. He has re-developed many classical dishes into healthier alternatives, which he believes should satisfy anyone’s palate.

Kevin has spent the last seven years at the prestigious New England Culinary Institute in Vermont where he fostered his vegetarian cuisine. He is presently in the process of writing a vegan cookbook which he believes will change many of the misconceptions of vegetarian cuisine.

Kevin joined the nationally renowned Hospitality Education Department at Grand Rapids Community College in August of 2003. His responsibilities are for the direction of the Advanced Food Production Class which operates the Heritage restaurant, a fine dining restaurant run by the students. The menu of the Heritage is an eclectic blend of classic cuisine and vegetarian alternative.

Chef Kevin’s Favorite Quote

"If you’re not on the cutting edge of what you do, You’re in the way."