Kelvin’s culinary journey began in Switzerland at Hotel Castel, Zouz, followed by Steigenberger Grandhotel Belvédère, Davos, where he built strong foundations in world-class hospitality.
On returning to London, he worked at some of the capital’s most renowned establishments, including Le Caprice, The Dorchester, Grosvenor House Hotel, L’Odeon, Nico Landis, Shumi and Roast.
A key member of The Pig from its inception, Kelvin became Group Pastry Chef in 2016, helping shape the group’s distinctive food style. Most recently, he joined The Noisy Lobster, overseeing its diverse food offering, from restaurant and bakery to shop, deli, ice cream parlour, coffee cabin, and takeaway hatch with a focus on exceptional British seafood.