Rhode Island native Kevin O’Donnell attended the famed Johnson and Wales Culinary Institute before heading off to Italy for a cooking internship. While there, he met fellow chef Michael Lombardi and the two became fast friends as well as cooking collaborators. The pair went on to work at the same restaurant kitchens in Italy, France and New York, before heading back to their native New England. Last year in Boston’s South End, they opened their dream restaurant, SRV, specializing in the regional food of the city of Venice.
The Dish: Boston chef Kevin O’Donnell