Kevin Ramquist joined F. Scott's Restaurant & Jazz Bar as a Sous Chef in 2004. Ramquist was promoted to Chef de Cuisine in 2010 when Executive Chef Will Uhlhorn, left to open a sister restaurant, Table 3 Restaurant & Market.
Ramquist found a passion for cooking and a love for the restaurant business when he was just 16 years old. In 1994, Ramquist enrolled at the College of Culinary Arts at Johnson and Wales University in Norfolk, Virginia.
After graduation in 1996, he honed his cooking skills at Ford's Colony Country Club, a five diamond establishment in Williamsburg, Virginia. He was Executive Chef at Bistro 105 in Jonesboro, Tennessee. He also worked with Uhlhorn at the Wild Boar before joining the F. Scott's team.
Ramquist's style is based on classic French cooking blended with Southern American influences drawn from his family heritage. He believes in using fresh high quality products from local farmers, as well as sourcing out the best fish and food items from across the United States.
Outside of the kitchen, Kevin enjoys being with his friends and the craft of building furniture.