Executive Chef Kevin Atkinson brings more than 20 years of culinary experience and a flair for honest, creative and approachable cooking stemming from his Southern roots. Growing up in Charlotte, North Carolina, Chef Atkinson’s passion for cooking began at an early age while spending summers with his grandparents. He keenly watched them tend to and harvest their garden, which led to his first food love of sweet Silver Queen creamed corn.

Upon graduating from culinary school, Chef Atkinson relocated to Chicago in 2004. He gained vast experience in both fine dining and more approachable refined dining while re-concepting multiple restaurants, including an in-house charcuterie program at the Omni Chicago Hotel, State and Lake Chicago Tavern at theWit Hotel and ETA Restaurant + Bar and Streeterville Social at the Loews Downtown Chicago Hotel.

At Sable’s helm, Chef Atkinson reinvents the menu of Contemporary American shared plates with seasonal and sustainable ingredients. When not in the kitchen, Chef Atkinson can be found tending to his home garden, spending time with his family and cycling on the lakefront.