Chef Kevin Sprouse

With over two decades of experience in professional kitchens, Chef Kevin Sprouse has built a career grounded in craftsmanship, regional tradition, and a deep respect for seasonal, locally sourced ingredients. His journey began in 2000 at Bill’s Seafood, where he cut his teeth frying shrimp and oysters in a high-paced, no-frills kitchen. After a stint at a local pizza shop, Kevin found his first serious culinary role at a sushi bar in Virginia Beach. It was there that he honed his knife skills and developed a lifelong appreciation for the precision and purity of raw fish.

Motivated to deepen his knowledge and refine his technique, Kevin enrolled at the Culinary Institute of America in New York. After graduating, he joined The Blue Point in Duck, North Carolina—a celebrated Southern seafood restaurant—where he worked for eight years, including five as Sous Chef. During his time there, he immersed himself in the flavors and stories of Southern food, participating in collaborative dinners and events across the region that broadened his perspective on the cuisine and its cultural roots.

In 2012, Kevin relocated to Vermont with his family, helping to open Guild and Company as Sous Chef. He went on to lead the opening of Pascolo Ristorante as Chef de Cuisine, and later took the helm as Executive Chef at The Farmhouse Tap & Grill, where he stayed for five years.

In early 2020, Kevin joined Philo Ridge Farm, where he took a deep dive into farm-to-table cuisine. There, he worked side by side with farmers, butchers, and gardeners—harvesting produce, caring for livestock, participating in weekly chicken harvests, and developing seasonally inspired, daily-changing menus. His work at PRF reflected a full-circle approach to food: thoughtful, grounded, and driven by what the land and seasons provided.

Today, Kevin is the opening and current Executive Chef of Original Skiff Fish & Oyster in Burlington, Vermont—a restaurant that brings together his roots in Southern seafood and his passion for honest, ingredient-driven cooking. With an eye toward sustainability and a palate informed by both coastal and inland traditions, Kevin’s food reflects a career shaped by curiosity, discipline, and a love for the story behind every dish.