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Executive Chef, Kevin Grossman
Growing up in New York and California, Kevin Grossman developed a passion for cooking from his grandmother – her talent and appreciation for bringing people together through food was the driving force behind his decision to veer from a film career to attend The Culinary Institute of America in 2009.
With nearly 15 years of hospitality experience under his belt, his culinary journey has led him to the Fifth Group Restaurants family as executive chef at La Tavola – always one of his favorite restaurants. Grossman started in the industry as a prep cook at The Penthouse, a trendy American restaurant in Santa Monica, and soon after, made his way to New York, gaining experience as a line cook at a number of neighborhood hotspots.
Eventually landing in Georgia as chef de cuisine at Alligator Soul in Savannah, he later joined Fifth Group and served as sous chef of both South City Kitchen and Lure. Inspired by the culture and heart of the south, Grossman enjoys intertwining the northern flavors of his past with southern cuisine to create what he refers to as “rustic comfort food.” .
Outside of the kitchen, Kevin enjoys spending time with his wife, Britney and their two cats, Pickles and Kitty, and two dogs, Tuna and Biscuits. A bit of a craft beer connoisseur, you can often find him paying a visit to local breweries.