Kevin Nicholls Named Executive Chef of the Fontaine

Kansas City Chef to Lead Boutique Hotel's Culinary Program and New Restaurant, Parker

Kansas City, MO. November 29, 2017 - 

As part of its rebranding and redesign, The Fontaine announces the strategic appointment of Kevin Nicholls to executive chef. Kansas City born and raised, and with an impressive international pedigree having worked in the kitchen at the five-star Jumeirah Beach Hotel, Chef Nicholls brings a worldly perspective to The Fontaine’s culinary program along with his unmatched passion and enthusiasm for food with local soul.

In his new role, Chef Nicholls is responsible for overseeing all aspects of the food & beverage program at the 132-room boutique hotel in addition to launching Parker, The Fontaine’s new rooftop dining experience.

After earning his Associate of Applied Science Degree in Culinary Apprenticeship from Johnson County Community College in Overland Park, Kansas, Chef Nicholls moved to Dubai to become junior sous chef at Jumeirah Beach Hotel. Working in this upscale kitchen with multinational chefs, Chef Nicholls opened his eyes and mouth to new cultures and the flavors of Indian cuisine, which helped shape his distinct culinary style and strengthen his ambition.

Chef Nicholls’ career then brought him back stateside to San Francisco where he worked with two highly acclaimed chefs who further influenced his philosophy of culinary excellence - Chef Russell Jackson who achieved notoriety for his radical underground supper club, SubCulture Dining, and Chef Srijith Gopinathan at the two Michelin-starred Taj Campton Place Restaurant focused on Californian-Indian cuisine.

Coming full circle, Chef Nicholls returned to Kansas City after nearly three years of honing his craft away from home. He served as executive chef of several restaurants in Greater Kansas City where he forged close relationships with local artisans, purveyors and farmers.

“Parker will be Kansas City’s newest social dining experience, and I’m excited to invite guests to pull up a seat, share a meal, have a drink and stay awhile,” said Executive Chef Kevin Nicholls. “I believe in letting simplicity shine by concentrating on the execution and the natural flavors of every component in each dish. My menu tells the story of my journey as a chef through layered flavors, quality local sourced ingredients, and plates for sharing.”

Set to open December 2017, Parker will lend itself to elevated social dining, serving a progressive take on new American classics infused with local essence. Refreshingly modern, the design of Parker will pay tribute to the City of Fountains at night with a color palette of cool grays and deep blues accented with pops of olive green and copper in subtle reference to the more urban elements of Kansas City’s architecture.

Parker is located on the rooftop of The Fontaine at 901 W. 48th Pl. in Kansas City, Mo. The restaurant is open daily for lunch from 11 a.m.-2:30 p.m. and dinner from 5:30-10 p.m. Sunday-Thursday and until 11 p.m. Friday and Saturday. Bar hours are 11 a.m.-11 p.m. Sunday-Thursday and until midnight Friday and Saturday. For more information, visit Follow The Fontaine on Instagram @thefontainehotel, Twitter @fontaine_kc and Facebook


Kevin Nicholls
Tags: the fontaine, kansas city hotel, boutique hotel news, executive appointment, new hires, executive chef

About The Fontaine

Media Contact:

Bread & Butter
Public Relations
The Fontaine
T: +1 213-739-7985

Related News

Coming up in April 2018...

Guest Service: Empowering People

Excellent customer service is vitally important in all businesses but it is especially important for hotels where customer service is the lifeblood of the business. Outstanding customer service is essential in creating new customers, retaining existing customers, and cultivating referrals for future customers. Employees who meet and exceed guest expectations are critical to a hotel's success, and it begins with the hiring process. It is imperative for HR personnel to screen for and hire people who inherently possess customer-friendly traits - empathy, warmth and conscientiousness - which allow them to serve guests naturally and authentically. Trait-based hiring means considering more than just a candidate's technical skills and background; it means looking for and selecting employees who naturally desire to take care of people, who derive satisfaction and pleasure from fulfilling guests' needs, and who don't consider customer service to be a chore. Without the presence of these specific traits and attributes, it is difficult for an employee to provide genuine hospitality. Once that kind of employee has been hired, it is necessary to empower them. Some forward-thinking hotels empower their employees to proactively fix customer problems without having to wait for management approval. This employee empowerment—the permission to be creative, and even having the authority to spend money on a customer's behalf - is a resourceful way to resolve guest problems quickly and efficiently. When management places their faith in an employee's good judgment, it inspires a sense of trust and provides a sense of higher purpose beyond a simple paycheck. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.