Kevin Sbraga

Kevin Sbraga is a celebrated chef and winner of Bravo TV’s Top Chef: Season 7. Today, Sbraga serves as vice president of Food Hall and Restaurant Operations for Legends Hospitality.

Prior to joining Legends, he served as Principal of Sbraga Consulting a Hospitality Management & Consulting with a focus on up-and-coming food halls. In addition, he served as Culinary Consultant for the exclusive Cowboys Club, a members-only luxury lifestyle club in Frisco, Texas.

He was the founder of the Sbraga Dining group, which previously included acclaimed restaurants such as Sbraga, The Fat Ham, and Sbraga & Company—each recognized by Esquire, Bon Appétit, and Philadelphia Magazine for their inventive cuisine and attention to quality.

Before opening his own restaurants, Sbraga honed his skills in kitchens across Atlanta and Philadelphia, and served as culinary director for the Garces Restaurant Group, helping to develop recipes for Latin Evolution. He also earned the Best Meat Presentation award at the Bocuse d’Or USA competition in 2008 and worked as executive chef for Stephen Starr’s Rat’s Restaurant at the Grounds for Sculpture.

Known for blending modern American cuisine with Southern-inspired flavors, Sbraga built a reputation for creativity, technical skill, and a commitment to approachable yet refined dishes. Though no longer running his restaurants, he continues to influence the culinary world through mentorship, media appearances, and his legacy of award-winning, high-quality dining concepts.