Kevin Korman has spent the last nineteen years cultivating a love of food and perfection. As Executive Chef of Whitebird, the ground-floor restaurant at The Edwin Hotel in Chattanooga, Tennessee, and Whiskey Thief, the hotel’s rooftop bar and lounge, Korman is committed to progressive Appalachian cooking that honors the indigenous bounty of the Tennessee River Valley with artful culinary creations that breathe new life into the traditional cuisine of the American South.
Korman began his career as a graduate from Baltimore International College in 2002 where he studied classic French technique. He then began his career in a fine dining establishment under the watchful eye of Rudolph Speckhamp, one of the very few certified master chefs in the US.
Looking to expand his palate, he transitioned to a position at the Ritz Carlton Lodge, Reynolds Plantation in Eatonton, GA. It was in this capacity that he explored and created his own style of cooking. In the following years, he moved back to Maryland to accept a position as instructor at the Lincoln Culinary Institute, adding an additional dimension to his repertoire.
Rounding out his final years in Maryland, Korman served as the executive chef of Santoni’s Marketplace & Catering Company. With over seventy employees, he mastered yet another aspect of hospitality management. His unrelenting pursuit of knowledge and creativity led him to Caliza in Alys Beach, Florida to refine his style of modern American cuisine. Here he grew from chef de cuisine of Caliza Restaurant to executive chef of all Alys Beach outlets.
Prior to joining the team at The Edwin, Chef and his wife Angela opened Roselie Dining & Seafood Bar in 2015, a modern American seafood restaurant located in Inlet Beach, Florida. He has been featured on local and national television broadcasting, along with featured articles in The Local Palate magazine, Men’s Fitness, Garden and Gun, and Southern Living.