Kevin Crawley developed an interest in cooking at an early age and credits his Dad, a lover of all things French, with sparking his culinary curiosity. His father was exposed to French culture, language, and cuisine while stationed in Soulac sur Mer, and he brought a taste of France to his family by playing French music and speaking French at home. And, as a young 7 year old, Kevin was an avid fan of Julia Child on PBS. Julia was the one person who could engage Kevin’s interest for an extended period of time; he immediately began to test her techniques in his family’s kitchen in Spring Valley, New York in the late sixties.
Kevin attended Johnson and Wales University from 1979-1981 in the culinary arts program. His love of food and knack for teaching led him to a position in the Newton public schools as a culinary instructor for two years. In his early years, Kevin experimented with many cuisines, trying out everything from Italian to Southwestern to Asian. From 1995-2000, Kevin was the chef and owner of a popular neighborhood bistro in Dedham, MA where he featured an international menu of eclectic offerings. While building his new restaurant, Coriander, Kevin honed his skills working closely with chef Richard Barron of Il Capriccio in Waltham. And, over time Kevin developed his own style, which has classical French grounding but is inspired by the season’s ingredients and locally grown produce.
Together with his wife Jill, he opened Coriander Bistro in the summer of 2001. Kevin successfully balances tradition with innovation in preparing his interpretation of modern French cuisine, and the resulting dishes have a “straightforward but sophisticated sensibility.” The Boston Globe calls Coriander a warm “country auberge where the diner feels glad to be there” to enjoy the French-inspired “seasonal cuisine and the welcoming, very personal ambience.” Coriander earned a coveted place in the Top Ten Boston restaurants for both food and service in Zagat’s the 2003 - 2004 edition.
Kevin Crawley developed an interest in cooking at an early age and credits his Dad, a lover of all things French, with sparking his culinary curiosity. His father was exposed to French culture, language, and cuisine while stationed in Soulac sur Mer, and he brought a taste of France to his family by playing French music and speaking French at home. And, as a young 7 year old, Kevin was an avid fan of Julia Child on PBS. Julia was the one person who could engage Kevin’s interest for an extended period of time; he immediately began to test her techniques in his family’s kitchen in Spring Valley, New York in the late sixties.