With his first memories of food revolving around his family kitchen and home cooking, Chicago native, Executive Chef Kevin Provenzano has a driving passion for serving up a unique experience through his refined Italian menu and top-notch seasonal ingredients.

Provenzano began his culinary journey and ignited his enthusiasm for cooking in high school and is a graduate of Kendall College. Post graduation, Provenzano started out as a cook for Whole Foods in Evanstan. Not long after he headed to The American Club, in Kohler Wisconsin where he was a line and banquet cook by day and by night he worked at ‘Jill Prescott’s Ecole di Cuisine’ cookwares shop and cooking school. While there Kevin worked as a teaching assistant and was a kitchen assistant on Jill’s PBS cooking show “Professional Cooking for the Home Chef”.

After several years at the American Club, Provenzano proceeded to work at an array restaurants including: D & J Bistro in Lake Zurich for 3 yrs as a Sous Chef/ Pastry Chef followed by Caliterra at the Wyndham Hotel. It was here that Porvenzano’s passion for Italian cooking took hold and he found himself at Carlucci in Rosemont where he started as a Sous Chef, but was quickly promoted to the role of Executive Chef. Provenzano spent 4 years at the Rosemont location and recently joined the team at Carlucci in Downers Grove as Executive Chef. Here Kevin heads the culinary team and he oversees the creation of offerings such as Carlucci’s Pan Roasted Sea Scallops, Homemade Potato Gnocchi and Veal Scaloppini.