Kevin Diskin

Executive Chef

Chef Diskin's formal training began as an honor graduate at the Culinary Institute of America (CIA) in Hyde Park, New York and a protégé of the Georges Perrier Restaurant Group in Philadelphia where he was immersed in the technique and traditions of classical French cuisine. This education provided the foundation for a career that has spanned more than twenty-five years, marked by a wide range of experiences that have shaped him into a true culinary professional. His journey has included leadership roles in distinguished kitchens, the mentorship of countless young chefs, and the successful ownership of his own BYOB restaurant.

Throughout his career, Chef Diskin has demonstrated a rare blend of technical expertise, creative vision, and practical leadership. He is recognized not only for his refined approach to food, but also for his ability to establish processes, instill technique, and inspire excellence in the teams he leads.