Highly regarded as one of the Boston area's most promising young chefs, Kevin Long is no stranger to the theatrical open kitchen at Tosca. After working in the kitchens of several family-owned restaurants on the South Shore, Kevin joined the cooking line at Tosca four years ago where he was quickly appointed Sous Chef of the award-winning restaurant.

Working under the direction of Tosca celebrity chefs such as Ken Oringer and Joe Simone, Kevin was afforded the opportunity to learn from some of the finest names in the industry.

When it was time for Kevin to continue his ascent up the culinary ladder, he joined forces with restaurateur Seth Woods for the opening of Aquitaine, one of Boston's

South End's most celebrated restaurants where he worked as Chef. After honing his skills in the city for a year, Kevin returned to his roots to take the reigns in the Tosca kitchen with a new metropolitan sensibility.

When it was time for Kevin to continue his ascent up the culinary ladder, he joined forces with restaurateur Seth Woods for the opening of Aquitaine, one of Boston's South End's most celebrated restaurants where he worked as Chef. After honing his skills in the city for a year, Kevin returned to his roots to take the reigns in the Tosca kitchen with a new metropolitan sensibility.

A native of Rockland now living in Abington, Kevin was born and bred on the South Shore and understands the region's -- especially Tosca guests' -- appreciation for fine food. In keeping with the Tosca cuisine, he says to expect traditional flavors prepared in a contemporary style. His philosophy of food is to incorporate interesting and high quality ingredients, resulting in exciting and refreshing dishes that are unique to the Tosca menu.

Kevin embraces the Tosca tradition of food education for both staff and guests. His seasonal cooking classes continually sell out, even before they are announced. A student of food himself, Kevin does everything he can to learn more about it. He has cooked alongside the nation's finest chefs, including Thomas Keller at the James Beard House and also at Manhattan's Park Avenue Cafe. In addition to continually reading about cuisine, in his travels he studies indigenous ingredients and techniques which he brings back to his own kitchen for the enjoyment of his guests.