For more than 35 years, Kevin Ashton has been cooking around the world for the rich and famous. Originally from Birmingham, England Kevin decided to combine his passion for cooking with his desire to travel and see more of the world. His first taste of working in a foreign country was in Amsterdam Holland, at the 5Star Grand Hotel Krasnapolsky. After working there for several years, he decided to move to work in the USA, which he did in two stints between 1980 and 1994. Most of Kevin's time in the US was spent working in and around Washington DC at top hotels like the Hay-Adams and The Jefferson. Amongst the long list of VIP’s Kevin has cooked for is Her Majesty Queen Elizabeth II, President Bush, President Reagan, President Nixon, Vice-President Mondale, Senator Edward Kennedy, Ethel Kennedy, Alexander Haig, Admiral Crowe, Michelle Pfeiffer, Paul Newman, Linda Carter, Omar Sheriff, Larry King. Between Kevin's first and second stint in the USA, he worked for several years on the island of Bermuda where he was Executive Head Chef of The Armoury in Hamilton the capital. Kevin also enjoys performing cooking demonstrations on both sides of the Atlantic, sharing his passion for food with enthusiastic audiences including the International Food & Wine Festival in Washington, DC and BBC's Good Food Show at the N.E.C in England. Often cooking in front of large audiences throughout the UK Kevin enjoys the challenge that a live show can bring. His writing career began with an invitation from the Birmingham Sunday Mercury to write a weekly recipe column, which he did for over 5 years. Since then Kevin’s recipes and food articles have appeared in the UK and US newspapers and magazines including Sunday Express (UK), Chicago Sun Times, Reuters, Yes Chef magazine(UK), Chef Magazine (US) Hotline magazine. Besides writing recipes, Kevin has written about culinary competitions and explored new foodie destinations. Kevin also pens a popular food blog which gets 600,000 visitors a year and has over 53,143 + followers. These days Kevin splits his time between writing, cooking, designing and consulting in kitchens. He also has been a judge for the Guild of Food Writers 2009 and in 2012 was invited to be a chef judge at the 4th Annual International Tapas Competition in Valladolid, Spain.