Chef Kevin Bourg was born the youngest of five children in Morgan City, Louisiana. He was raised in Mandeville where he started his cooking career tossing pizzas at DeAngelos.
After high school he moved to Natchitoches to study at Northwestern State University for a Bachelor Degree in Hospitality Management and Tourism. There he studied under C.E.C. Todd Barrios who gave him his first glimpse into kitchen management. After college, he went to work for Kim Kringle at Dakotas where he worked on menu development and technique.
His next venture was working at Luke at the same time Chef Matt Regan took the reigns. There he learned to focus on speed, efficiency, and consistency. After a brief stint at Luke, he found himself at Del Porto working under Chef Dave and Torrie Salatzo. There he was able to hone his skills and learned to focus on the integrity of basic ingredients..He is now at Wine Country where he was Sous Chef for a year before taking over as Executive Chef in February of 2013. Now he is focusing on southern cuisine, utilizing local ingredients and pushing his knowledge by working a broad array of wild game,gulf fish, and traditional low country techniques.