Kevin J. Phillips was born in Cape St. George, on the Port au Port Peninsula, Newfoundland and Labrador, in the mid-1950s. After completing high school in 1975, he joined the Canadian Armed Forces. He served over thirty-three years in the Regular Force and retired in 2010 as a master warrant officer.
Kevin attended the College of Trades and Technology in St. John’s and received a diploma in community recreation leadership. In the military he was trained as a signals operator. On retirement, Kevin decided to pursue his passion for cooking. He completed a certificate program in baking arts from George Brown College in Toronto. He also graduated with honours from the culinary management program at Liaison College in Oakville, Ontario. Kevin is currently working on his undergraduate degree through the University of Manitoba’s military program. A long-standing master mason, thirty-second degree, Kevin remains very active in the community.
As he worked on The Bologna Cookbook
, Kevin was featured on Land & Sea
and in a two-page spread in the Globe and Mail
. He was also interviewed by CBC Radio, the Western Star
, and the Georgian
. Kevin is a regular culinary contributor to the Royal Canadian Naval Association newsletter the Yardarm
, and he has two major cooking-related projects in the planning stage. Kevin is married to Rena (née Cornect). They have one daughter, Shauna-Dae, who is a family physician working in Toronto.