The Fireside

Chef Kevin Halpin began his journey to The Fireside while growing up in Mount Prospect, Illinois. When it was time to choose a college, he knew he wanted to go to culinary school. He chose Johnson & Wales University in Providence, Rhode Island where he earned an Associate Degree in Culinary Arts. From there, Kevin went on to work in every type of restaurant, “Except,” he said, “Fast food, cruise ships, or a ski resort.” He refers to that time now as “the best years of my life before I met my wife.”

Where was that, you ask? Georgia. That notable experience was at the Alpharetta Marriott where Kevin served as the Executive Sous Chef and his wife, Jodi was a Banquet Captain. They’ve been traveling together ever since.

One of the other places that helped prepare Kevin for serving a lot of people at once like we do here was the Walter E. Washington Convention Center in Washington, D.C. There he served as Garge Manger (pronounced gard man-zhay) which means Keeper of the Food. More specifically, they’re in charge of the cold food - including salads, appetizers, charcuterie, and cold sauces. This was a hectic but fun adventure, being in Washington D.C. Memorable events include the huge military trade show that required extra temporary kitchens, the occasional presidential sighting with secret service and snipers walking by on their way to the roof; and a dinner for 16,500 guests celebrating the AKA Sorority’s Bicentennial. Their “average” plate-up was 3,000 meals!

Eventually Kevin and Jodi returned to the Midwest with their daughter, McKay to be closer to family. They chose Wisconsin (of course!) where Kevin spent three years as Chef at the Janesville Country Club and crossed paths with Rick Klopcic. He then spent some time as a traveling Chef for Levy Golf working major tournaments, typically serving 30 - 40,000 people. Jodi found a home with the Janesville School District teaching Kindergarten.

In May 2020 Kevin opened the kitchen for the new North Shore Chop House, a small high-end restaurant on Lake Koshkonong near Fort Atkinson. He then took a break from the restaurant world to travel the country as an over the road truck driver. Ready to return to cooking, Kevin saw The Fireside was in need of an Executive Chef and that sounded interesting. It was close to home, had a solid reputation for excellence and a family atmosphere, and his daughter (now 14) was really into theatre. Sounds like a win to us!

Kevin has been with the team since September and is enjoying the process, helping the staff learn and grow, and looking ahead to creating delicious new items for you to try. He knows cooking is subjective and it’s hard to please everyone but that is what we strive for, along with the primary rule of “hot food hot and cold food cold.”

In his spare time, Kevin enjoys cheering for his beloved Chicago sports teams (Bears, Cubs, Bulls, and Blackhawks), working out at the gym, completing his honey-do lists, shoveling or mowing, playing with the dogs, and getting to enjoy his daughter’s performances.  Please join us in welcoming Kevin to the Fireside Family!