Staff

Kevin Sullivan is FarmFED's Operations Manager. He brings several decades of experience in commercial food service, including retail, restaurant, and farm to table catering. Most recently, he has served as Executive Chef at Northfield Inn, Suites, and Conference Center in Springfield, where he oversaw daily kitchen operations and managed food and labor costs for a wide range of events. He also owns and operates KT Restaurant Group, where he developed The Barn Restaurant concept from the ground up — designing menus in close collaboration with local farmers and consulting with other local food businesses.

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Kevin’s background includes leadership roles as Food Service Manager and Chef at Hy Vee in Springfield and Director of Culinary/Executive Chef at 5 Flavors Catering. Earlier in his career, he also managed production and continuous improvement in a manufacturing environment, giving him a strong foundation in systems, safety, and efficiency.

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As FarmFED’s Operations Manager, Kevin will be responsible for building our processing operation from the ground up — from hiring and training staff, to establishing food safety systems, to working directly with farmers, aggregators, and institutional buyers. He brings:

•    Deep knowledge of food safety regulations
•    A strong network of local farmers and food businesses
•    Proven business and budgeting skills
•    Hands-on experience planning and executing events and large scale food operations

And, of course, he knows how to cook.

Contact Information:
Kevin Sullivan, Operations Manager
farmfedproduction@gmail.com | 217-816-0983