Kevin Cabrera is the executive chef for The Save Mart Companies and its 203 traditional and price impact grocery stores – Save Mart, Lucky California, FoodMaxx- located throughout California and Northern Nevada.  

Chef Kevin’s scope of responsibility includes the conceptualization, development and implementation of food service programs, recipe creation, and food-centered innovation for the company. Born and raised in the Philippines, Kevin brings a global perspective and passion for food and travel to his culinary creations as well as a deep understanding of the diverse shopper tastes and preferences, all reflecting the communities The Save Mart Companies serves. 

Kevin joined The Save Mart Companies in 2015 with 15 years of experience in culinary, education and hospitality. He served as a culinary instructor at The Art Institute in Sacramento and, most recently, he was the executive chef at the historic River Mill event space in French Camp, California. Currently, Chef Kevin also serves as an adjunct professor at San Joaquin Delta College in Stockton, California, where he earned his culinary and baking degree. 

Kevin earned his bachelor’s degree in Hotel, Motel and Restaurant Management from The Art Institute of Pittsburgh and an MBA in Operations and Supply Chain Management from Johnson & Wales University in Providence, Rhode Island.  

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