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Ryan-Campbell

Kevin Jeung

Head Pastry Chef at ALO Restaurant

Born and raised in North York, Kevin’s career began as a 16 year-old dishwasher at a Milestone’s Grill and Bar. Upon graduating high school, and following a short and incomplete stint as an English Major at University of Toronto, Kevin moved to New York where he attended the French Culinary Institute and earned a diploma in Classic Culinary Arts. While living in Manhattan, Kevin interned at Gramercy Tavern under Chef Michael Anthony as well as at Per Se, under the supervision of Jonathan Benno. Upon returning to Toronto post-grad, Kevin quickly moved into the kitchen at Splendido as a garde manger cook under the tutelage of Victor Barry. Over the next 2 years, Kevin advanced to the position of Pastry Chef as well as Saucier and worked alongside Patrick Kriss, Matthew Betsch and Nick Bentley. In 2012, Kevin moved to San Sebastian, Spain to begin an internship at Mugaritz. Over the course of a year he was designated Pastry Chef de Partie as well as a member of the Mugaritz test kitchen brigade. Kevin returned to Toronto for just under a year before departing again for Copenhagen where he spent 8 months in the kitchens of Noma, Studio, Amass and Almanak before an email from Patrick Kriss regarding a restaurant called “Alo” brought him home once more.

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