Brookstone Grille
Meet Our Chef
About Chef Kevin Riley
Kevin Riley is the executive chef at Brookstone Grille. He is a 2001 graduate of The Culinary Institute of America in Hyde Park, NY, with more than 18 years of experience. He comes to Brookstone Grille with a wealth of knowledge and passion for cooking. His goal is to provide patrons with an outstanding dining experience with creative seasonal cuisine at a reasonable price.
Chef Kevin is a Danville, NH, native who started his restaurant career in the area as a dishwasher when he was just 14 years old. Even then he knew that the restaurant business was going to be his field of choice. Upon graduating from the CIA, he worked at the Four Seasons Hotel Boston. It was there that he quickly adopted the high standards required to be a part of a five-star, five-diamond rated hotel. With a love for travel and a thirst for knowledge, he moved west and worked as sous chef at the Bellagio Hotel in Las Vegas. During his three-year tenure, Chef Kevin cooked in many different outlets, including in-room dining and VIP villas, as well as executive sous chef at Todd English’s Olives Restaurant. Chef Kevin went on to work for AquaKnox in the Venetian Hotel in Las Vegas and most recently served as executive chef for the Westin Hotel Tampa Bay in Florida.
Chef Kevin returned to New Hampshire because of his desire to enhance the dining scene here and share his passion for great food. He enjoys using seasonal ingredients, which he finds very inspirational to his cooking.
Stop in and enjoy the wonderful food and great service that Brookstone Grille has to offer!
Watch
Chef Kevin on WMUR's Cook's Coner:
Seared
Beef Carpaccio With Parsley-Caper Puree
Apple And Fall Lettuce Salad
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