Chef Kevin O’Donnell and Michael Lombardi

Kevin attended Johnson and Wales Culinary Institute in 2004, before accepting an internship at Ristorante Zeppelin in Orvieto, Italy. After completing his internship, he returned to his home state of Rhode Island to cook at Newport’s first Relais & Chateaux Property, Castle Hill Inn. Kevin felt the pull of Italian culture and cuisine and decided to return to Ristorante Zeppelin in Italy where he worked as a Sous Chef for 2 years. From Italy, he moved on to work at New York City’s Michelin starred Del Posto where he continued his focus on Italian cuisine. After refining his skills at Del Posto under Chef Mark Ladner, Kevin moved back to Europe to open the internationally acclaimed Restaurant L’Office as Executive Chef in Paris, France. In 2012, Kevin arrived in Boston and took an opportunity with owners Michael Moxley and Jim Cochener at The Salty Pig as Executive Chef. Kevin is proud of the accomplishments of The Salty Pig and is excited to see his dream of opening SRV with long time cooking partner, Michael Lombardi, come true.

Michael, a native of Connecticut, first moved to Boston to attend Boston University to study Business. After discovering his passion was in the kitchen, he switched from his intent on the corporate life and attended The Culinary Institute of America. Michael decided to further his love for Italian cuisine by moving to the Umbrian city of Orvieto in Italy to cook. After six months, Michael returned to the States where he worked at the Michelin Starred Mario Batali restaurant, Del Posto, in New York City for two years. He then found himself back in Europe where he worked alongside Kevin O’Donnell in opening L’Office in Paris. Hopping back across the pond, Michael joined the team at critically acclaimed Gwynnett St. in Brooklyn before then moving back to Boston in early 2013. Michael found his post as Chef de Cuisine of The Salty Pig with owners Jim Cochener and Mike Moxley.