Chef Kevin Garibaldi preaches the importance of good food

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Cook Good Food

Kevin Garibaldi exudes the conviction he willingly wears on his sleeve. His facial expression and vocal tone shine through as a mirror, revealing both his keen sincerity and evident passion. He wants people to know how he “sees things.” Integrity is important, and the words you speak are equal in their weight. Kevin emphasized, “My daddy taught me my word meant something.” However, it was his momma who taught him how to cook. A native of New Orleans, she taught Kevin the difference between ‘creole’ and ‘cajun’ cuisine. Seeing as Kevin’s father is Italian and Creole—and his mom, Creole—his parents’ early influence remains as a harbinger of Kevin’s path to where he is today—owner and operator of both Garibaldi Catering and its companion restaurant, aptly named Garibaldi’s New Orleans Cuisine, featuring of course “Creole & Cajun” food. Food, not surprisingly, “cooked good.” It is Kevin’s philosophy—“Cater to your taste. Don’t serve any bad food. Serve it the way it is supposed to be made.” Not too difficult to understand that his ‘go-to’ dish is “Something that tastes good.”

Chef Kevin is somewhat of an aberration, considering that on the way to becoming what he thought he wanted to be, he carefully honed the necessary skills to get him where he is. As the son of a retired sergeant major, Kevin, one of six children, lived in six different places. So, when he enrolled in Monterey Peninsula College, Kevin felt like he was home. He admits there proved “difficulty going along with the flow,” and he was not ready. Unlike many students who go after jobs ensuring tips, Kevin went straight to the kitchen. Landing at the Sardine Factory for six years, however, was not always comfortable. Rising from pantry man to salads and desserts, on the way to all-around-prep-cook resulted in nothing more than the versatility and stamina to become a polished caterer. Those busy six years—and then two additional years as ‘head cook’ at the Rogue Restaurant, which served continental cuisine—combined with his own momma’s cooking instructions, educated Kevin into a polished chef.

It also allowed him to pursue a pair of dreams. Stints in the world of law, and the hustle and bustle of high school education, very well did nothing more than lead Chef Kevin back to his true identity, his philosophy of the kitchen, his integrity, and his consistency. Make it a point to visit him. You'll find him on the corner of Floral and East Ave, at the home of Garibaldi Catering and Garibaldi’s New Orleans Cuisine, where Kevin cooks nothing but good food.