Yarmouth Port resident Kevin Violet studied culinary arts at Cape Cod Regional Technical High School in Harwich and Plymouth South Technical School before attending the Culinary Institute of America in New York. After graduation, he worked at casual to upscale places on the Mid and Lower Cape, including Clancy’s in Dennis Port, Chatham Bars Inn and Snow House in Harwich Port. A year ago, he took on the role as Executive Chef of Ryan’s Ten Pin Eatery. He developed a menu that features upscale pub food like French onion soup au gratin and tuna poke bowl with avocado as well as burgers, pizza and flatbreads. The Plymouth native also has extensive catering experience with corporate parties and weddings from Bourne to Provincetown, including Chatham Bars Inn, Truro Vineyards, Pelham House Resort and the Pilgrim Monument. The Yarmouth Port resident says it’s rare for a chef to have experience of running both high-volume restaurants and managing a catering business. Violet is an avid cyclist and has participated in several charity events, including the Pan-Mass Challenge and The Last Gasp.
With nearly 12 years of experience in the restaurant industry, Dennis resident Patrick Roberge honed his culinary skills at local restaurants across Cape Cod, including Chapin’s off Route 6A, a place where he spent most of his career. Over a 10-year span, he worked side by side with current Ten Pin chef Kevin Violet, and in 2018, moved over to Ten Pin Eatery as Co-Founder and Sous Chef. Roberge, a 2008 graduate of Cape Cod Regional Technical School, says cooking with his grandmother and watching celebrity chef TV shows sparked his interest in culinary arts. He says his favorite dishes to make (and eat!) are sautéed dishes, such as chicken, broccoli and penne to seared fish like Mahi Mahi. So, what is the best part of the job? “Making dishes people love to eat and coming up with creative dishes in a field that is always evolving,” says Roberge. In his down time, Roberge enjoys spending time at the beach and hiking trails around the Cape.