CURRICULUM VITAE

KEVIN JOSEPH - PRIVATE / YACHT CHEF

2026 UPDATE

Welcome. I have been a self-employed entrepreneur for a very long time and in 2026 Ive decided to revisit this CV as I open myself up to working as a Private Chef or Yacht Chef again in 2026. I’ve been building this CV over the year. It is NOT traditional. It’s a work in progress. Thank you for taking the time to learn about me and my desire to continue to practice my craft as a private chef and/or culinary consultant on land and at sea.

My objectives as of January 2026 are to work full time as / in…

• PRIVATE CHEF @ Hamptons, NYC, Newport, Colorado, Miami, Palm Beach, Montana, Maine, Massachusetts & California

• YACHT CHEF: Full Time / Part Time / Freelance

• RESTAURANT OPERATIONS CONSULTANT: Operate an elite oyster / raw bar program for an existing and established restaurant operator in FL or Caribbean.

PRIVATE CHEF: Cooking and eating like an Athlete is my specialty.

YACHT CHEF: As a yacht chef I bring a culinary specialty that can be harnessed by charter vessels as a significant point of differentiation and marketing tool. I have a federal trademark on the term MARINE CUISINE & DelicaSEAS. This is Seafood 2.0. I have developed and mastered a collection of dishes informed by a focus on the most sustainable, responsible and healthy fish, shellfish, crustaceans, gastropods and marine vegetation. Response to this menu and these dishes has been tested over many years and dozens of clients. Referrals and recommendations can be found below and provided upon requuest.

SPECIALTIES: UHNW clientele + Healthy Performance Based Diet & Nutrition + Seafood + Raw Bar

PRESS PAGE

FILMS BY & ABOUT ME

REFERENCES REFERRALS & TESTIMONIALS HERE

DOWNLOAD CV 2026

BORN, TA DO IT!

LITERALLY Grew Up in a Restaurant Family

• Breckenridge, CO - St Bernard Inn - 1970 - 1971

My mother and father bought this place while working as managers at Eagle’s Nest @ Vail. I was born in Fairplay, CO in Dec 1970 and after a couple weeks my mother (the chef) had to get back to work help my dad (the bartender) run the place through the holidays and season. My. mom kept in a laundry basket with a blanket above a reach in cooler in the kitchen to keep an eye on me.

• East Hampton (Springs) NY - The Fat Flounder - 1971 - 1978

My parents sold the St Bernard in in 1970 and moved to East Hampton. My moms folks found a spot in Springs for them to operate and so we moved and I came into being aware of myself as a little kid in the woods and dunes of Maidstone Park, Springs, East Hampton, Long Island, New York.

• East Hampton (Montauk) NY - The Flying Fish - 1960 - 1976

I dont have any memory of this operation because my Grandparents sold it in 1976. But I do remember their house on Old Montauk Highway. I remember being happy playing in that yard and in that house.

• Bonita Springs, FL - McCully’s Rooftop Restaurant 1976 - 1998

This I do remember. So many things learned here. First job in a kitchen doing prep and washing dishes at age 13. Grew into front of house roles as a server & bartender.

• Boulder, CO - 1990 - 2000

Worked as a server and bartender in more places that I can remember whilst attenting CU-Boulder. Also, I taught skiing at Keystone and Vail in the winters.

TODAY AND LOOKING BACK

WHAT A LONG STRANGE TRIP IT’S BEEN

• 2026 Creator & Producer of EPICureanism™ - A 22nd Century Culinary & Hospitality Philosophy. Expressed three ways:

• 1. FOR Consumers: A roving series of elite dining experiences

  2. FOR Hotels, Resorts, Clubs & Restaurants: An opportunity for to HOST our events for consumers and an opportunit y for staff training and consulting services.
  3. FOR Independent Operators: A platform or foundation for survival, differentiation and success.

  This is what we discovered to be “A THING” in our efforts in Charleston. RAW LAB was how we expressed this thing in that place, space and time. It can be expressed in a million different ways in different spaces, places and times. This is the opportunity we are articulating and offering now, in 2026.

• 2026 Author, The Hospitality Prophecy

  A work in progress. A book about how to enter and thrive in the future of F&B hospitality. Premise: The armageddon of fine dining in fill swing. The Celebrity Chef is no longer useful for profitable F&B Operations and the old methods are no longer effective. So, how will operators be able to keep their doors open and how can they thrive? They’ll need several things and this book provides the blueprint for the FOOD+ model which develops and leverages the Philosopher Chef.

• 2021 - 2026 Creator, Owner & Operator @ RAW LAB™ in Charleston, SC. This was a $340 a seat (pre-paid), 12 seat, omakase-style raw bar experience that earned and maintained 4.9 stars on RESY for it’s entire run. 1993 - 2005 I worked in just about every role one can in the restaurant business. First, in our family restaurants and then, during college I stuck to the front of house as waiter and bartender at various high end restaurants in Boulder, Colorado.

• 2010 - 2013 - National Sales & Marketing Director, Blue Island Oyster Company, Sayville, NY. In this role I achieved a 37% increase in our NYC business (the core business). However, I also traveled the US to meet with, educate, train and do sales calls with large seafood distributors such as Inland (GA, FL, SC, ), Louisiana Seafood (TX, LA, OK), Seattle Fish (CO, KS, UT, AZ), Supreme Lobster (IL, IN, OH), Santa Monica Seafood (CA), Foley Fish (MA, NH, RI, NY…etc) and Fortune FIsh (IL). I managed trade show appearances as well. Overall our sales to distributors increased 375% under my leadership. I also developed several oyster brands, new grower / supplier relationships and strengthened existing supplier relationships. I worked closely and effectively with famous chefs, restaurants and hotels including Le Bernardin and The Waldorf Astoria.

• 2011 - Present, Founder of New York Oyster Week, a celebration of the history, culture, cuisine, economy & ecology of Oysters in NY. Having presented this 8 years in a row we have produced at least 60 public, ticketed events in the process, shucked and served an estimated $500,000 oysters and contributed an estiated 1,000,000 oyster shells to oyster reef restoration projects like Billion Oyster Project. Some of our events saw as many as 25,000 oysters shucked and served to 1,000 + guests. Osthers were very boutique, small and specialized for a small group of guests. We have worked with beer, wine & spirits brand from around the world and sponsors of all other kinds as well. We will pause in 2020 due to COVID.

• 2014 - Present, Creator of International Oyster Day, November 18th. An alternative to August 5th, or National Oyster Day, which is a TERRIBLE day to celebrate oysters in the Northern Hemisphere for at least 5 reasons.

• 2013 - Present, Founder of The OysterHood, a global digital community for oyster loving consumers, members of the oyster trade and brands looking to engage in Oyster Related Marketing.

• 2013 - Present, Founder of Empire Oyster, a vertically integrated oyster company based in NY. Founded in 2013, Empire Oyster has been catering raw bars and offering the finest MARINE CUISINE to dozens of clients. We had been consultants to seafood distributors, restauranteurs and oyster farmers as well, with great success. We are currently partnering with a group to bring the first ever oyster farm to Springs & Amagansett, hamlets of the Town of East Hampton. We are also on several of our own culinary concepts including RAW BARge (1959, 50’ Tug Boat Conversion to a Raw Bar) and a collection of oyster / culinary destinations around the US & Canada.

• 2017 - Present, Founder of Oysters Unlimited, a non-profit committed to oyster habitat preservation, conservation and restoration.

• 2013 - Present, Founder of Mashomack Paddle Board Outfitters, based in Sag Harbor, NY (which is adjacent to Mashomack Preserve on Shelter Island). I offer an elite level of service and instruction with a private, bespoke offering for beginners or elite paddlers. As a Fully Certified SUP pro since 2013 I have paddled roughly 10,000 miles of open ocean, river, lake and bay paddling experience in NY, FL, CO, CT, MA, NJ, SC, NC, VA, GA, MS, AL, RI and PR.

• Professional Ski Instructor 1984-2006 (Including several seasons in Vail, CO & St Moritz, Switzerland). I began teaching skiing in New York’s Catskill Mountains at age 13. In 1995 I earned his Full Certification for Professional Ski Instructors of America. I have skied about 1500 days in 7 countries and 2 continents. Most of my experience in CO came after IU went to college in Boulder. MY experience in Vail was almost entirely request private bookings with only 2 families over 6 seasons. My ability to speak German, my experience, reputation, connections and my full certification allowed me to do something that, at that time, no other American ever had: Teach skiing at the most elite ski school on earth. This was Suvretta House in St. Moritz, CH. The Leading Hotel of The World had its own private ski school.

PERSONAL

HOME BASE: Palm Beach in Winter / Hamptons in Summer

CITIZENSHIP: American

PLACE OF BIRTH: Fairplay, Colorado

MARITAL STATUS: Divorced, no children.

HEALTH: Zero existing or historic conditions or limitations. Perfect health. No medications. No allergies.

LANGUAGE SKILLS: English, German, Spanish & Italian

EDUCATION: Fort Lee High School, Fort Lee, NJ (1989) University of Colorado @ Boulder (1995, B.A. - History, Magna Cum Laude

CERTIFICATIONS: Full Certification, Professional Ski Instructors of America 1995 / Full Certification, Stand Up Paddle Board Coaching 2013 / 1983, PADI S.C.U.B.A. Certified

OTHER EXPERTISE: Marine Biology, Oceanography, Coral Reef Ecology, European History & Anthropology

HOBBIES & PASSIONS: Surfing, SCUBA, Swimming, Spearfishing, Fishing, Cycling, Mountain Biking, Concerts, Reading, Business, Entrepreneurialism, Meditation & Nutrition.

POLITICAL AFFILIATIONS: Independent

ATHLETIC / PROFESSIONAL FIRSTS: 1st Descent of Upper Delaware River (NY/PA) on SUP. 2015. 78 miles. 3.5 days. / First Full Time American Professional Ski Instructor in St Moritz, CH (Suvretta House) / First FUSION of a Service Style (Omakase) and a Cuisine (Raw Bar) in a Brick & Mortar Hospitality Operation (Raw Lab, Chs, SC 2021-2026)

OTHER: No tattoos, non-smoker, impeccable hygiene, professional demeanor, happy to take drug tests and have background checks.

SOCIAL MEDIA:

• Instrgram @KevinJoseph, @Raw.Lab.CHS, @Empire_Oyster, @TheOysterHood, @OysterWeek, @PaddleBoardPeople

• Facebook

• Linked In

CONTACT

THIS PAGE IS PART OF AN INDEX (OR COLLECTIONS OF PAGES LINKED TOGETHER) BELOW YOU’LL FIND A ROUGH DRAFT OF MY UNAUTHORIZED AUTOBIOGRAPHY