My passion for food and cooking started from my fond memories of growing up in San Francisco, CA.  As a young man, I was raised around parents who loved cooking and taught me the value of traditional cooking and hospitality towards close family and friends.  My traditional upbringing fused with my native San Francisco roots, built and influenced my culinary foundation to what it is today. 

After graduating high school, I attended City College of San Francisco where I received my formal chef training and degree in culinary arts and hospitality studies.  Upon graduation, I moved to New York to further my experience in the food industry and worked with renowned Chefs and Butchers who furthered the cause of farm-to-table cooking.  This experience propelled my cuisine in a direction of whole animal utilization and meat fabrication, bringing out the best in flavors with traditional culinary technique and a fusion of rich grass-roots flavors.  

In 2014, I returned to the San Francisco Bay Area and began working in various segments of the culinary industry such as butcher shops, restaurants, hotels, hospitals, and private chef services. 

In 2021, I relocated to New Orleans to pursue an accredited ACFEF apprenticeship under the renowned Dickie Brennan’s Restaurant Group working in the kitchens of Tableau, Palace Café, Acorn Café, and the recently opened Dickie Brennan’s Kitchen Commissary.  

Tailored Culinary Concepts was started in 2021 as a platform for me share my knowledge and expertise of food and hospitality to all. Let’s work together in feeding you and your family with the safest and best local foods possible. 

Chef Kevin Lacap, CSC

Executive Chef/Founder