Main caption: Kevin Doherty (second from right), director of culinary for Delaware North Sportservice, was honored by the American Culinary Federation (ACF) as a regional finalist for the L.J. Minor Chef Professionalism Award, celebrating his decades-long career and contributions to the culinary industry. Pictured during the ACF awards event last week in Las Vegas (from left to right) are Rene Marquis, ACF national president; Jay Rathmann, regional finalist and owner/executive chef of BJ’s Nevada Barbecue Company; Kevin Penn, regional finalist and vice president of culinary for StoryPoint Group; Jay Ziobrowski national winner and corporate research and development (R&D) chef for Morrison Healthcare; Doherty; and Bryan Frick, corporate chef for Nestle.
Kevin Doherty, director of culinary for Delaware North Sportservice, was recognized by the American Culinary Federation (ACF) during its annual convention July 27-31 in Las Vegas.
Doherty was one of four finalists for the L.J. Minor Chef Professionalism Award, presented annually by the ACF to recognize chefs who exemplify the highest standards of professionalism through certification, continuing education, culinary competitions, mentorship and community service.
Doherty, who was named Northeast Region winner, was celebrated among several other esteemed culinarians:
- Central Region: Kevin Penn, vice president of culinary for StoryPoint Group
- Southeast Region: Jay Ziobrowski (national winner), corporate R&D chef for Morrison Healthcare
- Western Region: Jay Rathmann, owner and executive chef of BJ’s Nevada Barbecue Company
Doherty has served as a mentor and advisor to culinarians across the company and is heavily involved in Delaware North’s CHEFS® (Culinary & Hospitality Excellence for Future Success) program, which prepares the next generation of cooks and sous chefs through mentorship, coursework and certification opportunities through the Culinary Institute of America.
Doherty’s culinary career with Delaware North spans over 25 years, having served as executive chef at company-owned-and-operated TD Garden in Boston, where he is still based. He is a Johnson & Wales University graduate, a Certified Executive Chef (CEC) through the ACF and has received numerous culinary accolades.
In 2008, Doherty competed alongside four other Delaware North chefs at the International Culinary Olympics, also known as Internationale Kochkunst Ausstellung (IKA), the world’s largest culinary art competition in Germany, where he earned a bronze medal.
He has worked in the food and beverage industry for nearly four decades, having first discovered his passion as a child working at his grandparents’ bakery. Before joining Delaware North, Doherty was a chef for Starwood Hotels & Resorts Westin and Sheraton brands.
Click below to watch a short video highlighting Doherty’s career.