Kevin Becker was born in Wisconsin (United States) 36 years ago. He has been working in this culinary world for almost 20 years, since he took up cooking by chance. “When I was 16, I began to work in a restaurant’s kitchen, just as a simple summer job, without any concrete plan to go further in this world, not knowing whether some future project or vocation would come up from that first experience”, explains Becker.
That first approach in the world of gastronomy not only pleased him, but it was what shortly after drove him to take up his learning in a cooking school in Arizona, and to complete his training in Europe, in Greece and Paris in particular. Majorca appeared in his way 10 years ago, working for Marc Fosh in the Reads Hotel, which back then counted on one Michelin Star. Afterwards, they co-founded the prestigious gastronomy shop Fosh Food (later known as Tasca restaurant) and now he is in charge of Marc Fosh Catering.
In Kevin Becker’s dishes, there is a reflection of his whole past, his life experiences and the mixture of different cultures around the world. His cooking is cosmopolitan and open, perfectly combined with Marc Fosh’s, creating unique flavours which make it a landmark at international level.
Marc Fosh Catering: The keys to its success in the custom-made catering sector
Kevin Becker tells us that in order to organize a good event you need a fluent relationship, bold and personalized with the client. “From Marc Fosh Catering, for every new event we are entrusted, we meet the client several times, he clearly defines what he wants and together, we can create a custom-made menu of excellent quality“, details Becker. Considering this, and the fact that they count on a motivated and dynamic personnel, passionate about their job, this is what makes this company keep reaping the rewards event after event.
Following the basis of Mediterranean cooking is what makes his dishes be top-quality and offer the best taste for his clients. “The special thing about Mediterranean cooking is its fantastic ingredients and a processing which is simple, but still full of personality and nuances“, marks the chef. A Mediterranean cooking with international prestige and ready to seduce everyone at the table.