Nurturing a passion for cooking since the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon.
Following graduation, Kevin returned to San Diego to work in restaurants throughout the San Diego County. He perfected his culinary talents and was well received at such top restaurants as Top of The Cove, Peohe’s and The Steakhouse at Azul La Jolla. Kevin’s extensive wine and spirits knowledge complemented his flair for complex flavor profiles, accenting his extraordinary cooking style.
Kevin joined the Verant culinary team at Offshore Tavern, a result of Kevin’s passion for sustainability and local purveyors. After a brief leave to experience the culinary world of Austin, Texas, Kevin returned to San Diego with some fresh ideas as the Executive Chef of Verant Group’s barleymash. At barleymash, Kevin strives to make enjoyable, unpretentious fare sure to please any food lover.