Chef Kevin Rassouw brings more than 20 years of experience across Michelin-starred kitchens, chef-owned restaurants, and private households in Paris and New York. He led the kitchen at Campelli (✻) in Paris after building his craft through formal training at Mederic Culinary School of Paris. As chef and owner of Le Petit Cuivré and L'ange Vin, he managed brigades, developed frequently changing menus, and expanded into private dining and catering. Since moving into private-chef work, he has organized weekday dinners, shopping, and pantry management for families in New York. His cooking draws on French and Mediterranean traditions while emphasizing creativity, precise execution, sauces, and careful attention to detail. Kevin approaches each service with passion, high standards, and a focus on making guests happy through food.