Kevin Scharpf

Current Residency: Galena, IL
Occupation: Executive Chef/Owner, Brazen Open Kitchen & Bar

Kevin Scharpf is the Chef and Owner of Brazen Open Kitchen & Bar in Dubuque, Iowa. Born in Dubuque and raised in Galena, Illinois, Kevin started watching Emeril Lagasse on TV, and fell in love with the art of cooking. At 16, Kevin knew that the culinary world was calling his name and enrolled in Le Cordon Bleu in Minneapolis, MN.  For his externship, he traveled to NYC to train at Daniel where he was offered a line cook job that he turned down to move back to the Midwest with his family.  He has also staged at Elizabeth in Chicago and Spoon and Stable in Minneapolis.  Being passionate about small community and the people in it, Kevin landed back in the Midwest with his wife, Lyndsi and their two children Lola and Lloyd. In 2015, he opened Brazen Open Kitchen & Bar and has been named one of Full Service Restaurant Magazine’s “40 Under 40 Rising Stars.” He also works hand in hand with small farms in his area and is passionate, not only about the produce, but the people growing it. Kevin is hoping to put Iowa on the culinary map.

Kevin Scharpf

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Current Residency: Galena, IL
Occupation: Executive Chef/Owner, Brazen Open Kitchen & Bar

Kevin Scharpf is the Chef and Owner of Brazen Open Kitchen & Bar in Dubuque, Iowa. Born in Dubuque and raised in Galena, Illinois, Kevin started watching Emeril Lagasse on TV, and fell in love with the art of cooking. At 16, Kevin knew that the culinary world was calling his name and enrolled in Le Cordon Bleu in Minneapolis, MN.  For his externship, he traveled to NYC to train at Daniel where he was offered a line cook job that he turned down to move back to the Midwest with his family.  He has also staged at Elizabeth in Chicago and Spoon and Stable in Minneapolis.  Being passionate about small community and the people in it, Kevin landed back in the Midwest with his wife, Lyndsi and their two children Lola and Lloyd. In 2015, he opened Brazen Open Kitchen & Bar and has been named one of Full Service Restaurant Magazine’s “40 Under 40 Rising Stars.” He also works hand in hand with small farms in his area and is passionate, not only about the produce, but the people growing it. Kevin is hoping to put Iowa on the culinary map.

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