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This profile was last updated on 9/28/13  and contains information from public web pages.

Chef

Culinary Mercenaries
 
Background

Employment History

Education

  • Culinary Institute of America
24 Total References
Web References
Sample Recipes - The Old Tavern at Grafton, Vermont
www.thedanielshouse.com, 20 Dec 2005 [cached]
Sample Recipes from Chef Kevin Takei
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Kevin Takei - Executive Chef, The Old Tavern at Grafton
The Daniels House Cafe & Gift Shop - thedanielshouse.com, The Retreat Farm - theretreatfarm.com, Grafton Ponds Recreation Center - graftonponds.com, The Grafton Village Cheese Company - graftonvillagecheese.com, The Old Tavern at Grafton, Vermont - old-tavern.com, The Windham Foundation - windham-foundation.org, Grafton-Vermont.com, dining, hotel, inn, room, bed, restaurant, country, Vermont, accomodation, bed and breakfast, comfort, cottage, sleep, suite, lodging, romantic, b&b, guest, sleeping, reservation, New England, historic, recreation, facilities, bed & breakfast, furnishing, VT, facility, cuisine, tavern, recreational, Grafton, breakfast, preservation, relax, relaxation, fine dining, national trust, weekend getaways, bed&breakfast, relaxing, amenities, vermont vacation, amenity, southern vermont, new england vacation, grafton vermont, vermont lodging, cross country skiing, vacation package, vermont trip, weekendgetaway, new england getaway, weekend get aways, vacation deal, cross country ski, vermont cross country skiing, vt ski, grafton vt, package deal, vermont getaway, vermont inn, vt skiing, cross country skiing vacation, cross-country ski, getaway deal, new england getaway deal, new england holiday, new england weekend, old tavern at grafton, old tavern at grafton vermont, old tavern at grafton vt, relaxing getaway, relaxing vacation, relaxing vermont getaway, relaxing vermont vacation, relaxing vt getaway, relaxing vt vacation, southern vermont lodging, southern vt inn, vermont cross country ski, vermont cross country skiing vacation, vermont cross-country ski, vermont cross-country skiing, vermont cross-country skiing vacation, vermont deal, vermont getaway deal, vermont holiday, vermont package, vermont package deal, vermont ski vacation, vermont trips, vermont vacation deal, vermont vacation package, vermont weekend, vermont weekend getaway, vt cross country ski, vt cross country skiing, vt cross country skiing vacation, vt cross-country ski, vt cross-country skiing, vt deal, vt getaway, vt getaway deal, vt holiday, vt inn, vt lodging, vt package, vt package deal, vt ski vacation, vt trip, vt trips, vt vacation, vt vacation deal, vt vacation package, vt weekend, vt weekend getaway, vtvacation, weekend deal, xc-ski vacation, xcski vacation, old tavern, ski vermont, vermont, vermont ski, vermont skiing, vt, Old Tavern, southern vt, house, rate, antique, quarters
St. Matthew's House
stmatthewshouse.org, 19 Jan 2012 [cached]
Kevin Takei, Executive Chef and SMH Catering, 239-298-5028
Foods of the World
www.air-apparent.com [cached]
Chef Kevin Takei, Putney, VT
A volunteer works with Kevin ...
www.naplesnews.com [cached]
A volunteer works with Kevin Takei, a former chef at a Four Seasons hotel, to create hors d'oeuvres for a catering contract serviced by St. Matthew's House residents under executive chef Brian Elwell. Julie Clay
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A volunteer works with Kevin Takei, a former chef at a Four Seasons hotel, to create hors d'oeuvres for a catering contract serviced by St. Matthew's House residents under executive chef Brian Elwell.
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A cheese tray created by St. Matthew's House shows the finesse of professional design. Kevin Takei along with a volunteer delicately prepared trays of hor dourves and cheese displays for the Greater Naples Leadership Group. Julie Clay
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Kevin Takei along with a volunteer delicately prepared trays of hor dourves and cheese displays for the Greater Naples Leadership Group.
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At the height of his career, Kevin Takei cooked in four-star hotels all over the country.
He rose up the ranks at The Four Seasons Hotels, starting as an assistant banquet chef at the Four Seasons in Newport Beach and later moving to the Dallas and Maui locations. He also worked at the famed Hotel Coronado in San Diego as their executive sous chef.
Later in his career, he moved to Vermont, taking the executive chef position at an AAA four-diamond restaurant, The Old Tavern, in Grafton, Vermont. There he succumbed to alcoholism, lost his job and family.
Today, Takei is an admitted alcoholic, living at St. Matthews House in Naples and cooking for their kitchen and catering company.
"This is kitchen is a really special place," said Takei, 47, who originally came to Naples in 2008 to work at the Naples Grande, only to relapse and lose that job, too.
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After his stint at the Naples Grande, Takei checked himself into St. Matthew's for the first time. He left and stayed sober for 14 months, but found himself back at the facility in September. Since then he is going through treatment and works four days in the kitchen.
He does catering prep for two days and the other days he cooks for the homeless. Takei, like the other four to five residents in the 90-day kitchen training program, receives a waiver of living fees and a small portion of monies from catering events. Because of his experience, Takei is an important part of catering services, guiding the team of residents who work in the kitchen 24 hours a week.
"The stuffing and the gravy I made for Thanksgiving events was as good as anything I made at the Four Seasons," declared Takei, a soft-spoken man of Japanese Irish descent, "We roasted 110 turkeys and put the carcasses into 18 gallons of gravy to extract flavor.
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On a recent Wednesday, Takei along with a volunteer, delicately prepared trays of hors d'ouerves and cheese displays for the Greater Naples Leadership Group.
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Takei's program ends in two weeks. He said he is actively looking for a job and plans to continue his sobriety when he leaves St. Matthew's House. He said he has a lot to look forward to in the future.
"I've been in a lot of kitchens and this is the most spiritual place I've ever been," said Takei, who says he formerly called himself an atheist.
San Diego Metropolitan - Food, Booze & Beds - September2000
www.sandiegometro.com, 23 Nov 2004 [cached]
Kevin Takei fills the position of executive sous chef/restaurant operations.Also a graduate of the CIA, he served as chef de cuisine at the Four Seasons in Maui prior to accepting the position at the Del.
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