Chef Kevin Cronin
Born in Pittsburgh, Pennsylvania to a family with deep roots in the Pitt-Ohio Valley, Chef Kevin’s cultural background (rich in Polish-Russian culture that make up Ukrainian cuisine) piqued his interest in the culinary arts at an early age. As a child, Kevin spent his time watching the women of his family gather in the kitchen during holidays to prepare meals from scratch. The food prepared consisted mostly of hunters’ stews and game meats based on regional American cuisine, from smoking and drying meats, to the eclectic and sometimes strange cuisine of the Shaker Communities of Ohio, to the pickling and preserving techniques of the Pennsylvania Dutch.
Through his career, Chef Kevin has had unique experiences from working with several talented chefs in New Jersey, Philadelphia, New York, and Costa Rica. Whether he was a saucier at a monstrously large French restaurant or an obsessively clean sous chef for a private club, Kevin always had someone watching over him and guiding his career. In New York, Kevin was employed by Chef Wesley Wobles at the famed Chelsea eatery, Porter’s. There Kevin refined his creative skills by working in a rather eccentric atmosphere. After his stint at W. Wobles, Kevin spent the summer at home in Southern New Jersey, working as the Executive Chef of The Seagate Landing in Avalon. After the busy summer season, Kevin returned to New York City and began working at Wild Edibles. He was groomed to eventually run the establishment as Executive Chef. Employing his uniquely formulated skill set, Chef Kevin designs delicious menus with only the freshest ingredients for The Iron Room, grabs inspiration from tapas bars and gastropubs, and incorporates his own brand of New American Cuisine.