Kevin Gravito of Ventuno - Biography

Pastry Chef Kevin Gravito’s earliest childhood memories all involve food – he remembers eating snails and mussels when he was 4 years old and he remembers the bread his grandmother, who lived right above his family, would bake all the time. As a high school student, he found himself in vocational school for culinary training, and from where he went on to spend weekends working in his teacher’s doughnut shop. While at the doughnut shop, a he met friend who was leaving to work in a restaurant, and Gravito, who wasn’t sure what he wanted to do at that point in his life, decided to follow suit. From then on, there was no looking back. He was hooked on restaurants, life in the kitchen, and everything else that came with the territory. The pastry kitchen seemed like the natural choice for Gravito, who has a “horrendous sweet tooth,” as he puts it. “It’s all I ever want to eat. I want to get through savory just to get to dessert.”

One of his career highlights was earning a Michelin star at Sons & Daughters. Gravito, who counts Olivier Maillard as his mentor, dreams of one day opening his own ice cream or macaroon store. Now the pastry chef at Ventuno, Gravito’s sweet treats, like Mascarpone Panna Cotta and Strawberry and Rhubarb Crostata, will send you home on a delightful high note.