Kevin spent his youthful summers visiting his grandmother and grandfather on the Cape and developing his kitchen experience in his Uncle Pete’s restaurant. The Northport is located in Chatham.

Kevin took to cooking like a fish in water, and when he completed high school in Maryland, he went to work full time on the Cape. He was called to relocate to the Washington DC area.

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For eight years, he worked for the Metro area’s famous L’ Auberge Chez Francois. Then left to join the Stouffers Hotel kitchen staff and ultimately Head Chef for Evans Farm Inn located in McLean, Virginia.

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Celebrating their 20th Anniversary as business owners for CAPE COD CHEF ON CALL, Kevin and his wife Judy passionately hold their service standards higher than most. Each client is introduced to regional cooking that is fresh, clean, and full of flavor.

“Food is an introduction to culture.’ My cuisine is reflective of my personal and professional adventures; learning, creating, & enjoying the spice of life.”

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• Classically trained at Le Cordon Bleu Miami, with advanced culinary education at Badrutt’s Palace Hotel and Chesa Veglia in Switzerland, refining her expertise in European technique and fine dining execution.

• Extensive experience across luxury venues, private homes, restaurants, yachts, and elite events worldwide—including Cannes Film Festival, Monaco Grand Prix, and Art Basel Miami—spanning South Florida, Cape Cod & Islands, New York, Nantucket, and the Mediterranean.

• Has spent eight seasons with Cape Cod Chef on Call, blending consistency and creativity with a diverse culinary repertoire rooted in her Haitian-American heritage and global influence.​

Born in Bayamón, Puerto Rico, Ralphy Núñez is a passionate chef whose culinary journey began at age 8 alongside his grandmother, whose remarkable ability to cook without sight deeply shaped his approach to food. A graduate of the Hotel School of San Juan at just 16, Ralphy launched his professional career early, gaining experience across a broad spectrum of international cuisines including Italian, Moroccan, French, Japanese, and more.

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Ralphy’s cooking is rooted in authenticity, inspired by exploring the Puerto Rican countryside in search of fresh ingredients and bold flavors. Today, he defines his unique style with three words: Originality, Freedom, and Balance. His dishes blend tradition and creativity, always guided by a love for his heritage and a passion for delivering unforgettable culinary experiences.