About Chef Kelvin Morris
Chef Kelvin is the Owner and Founder of Ethos Catering & Food Service LLC. Chef Kelvin’s passion for cooking began when he was around five years old and he began pulling up a chair to the stove so that he could cook breakfast for his younger cousins. Kelvin spent over a decade cutting his teeth in the kitchens of the United States Army, where he learned discipline, work e
thic and a “do whatever it takes” attitude which instilled pride in the work that you do. Chef Kelvin’s time as an Army Food Service Sergeant encouraged him to enroll into culinary school after completing his military commitment. After completing studies at the Texas Culinary Academy in Austin, Texas, Kelvin set out to learn everything he could about the hospitality and restaurant business and has gained experience working in kitchens across the United States, including the Renaissance Hotel, Executive Chef for the Detroit Lions at The Pontiac Silverdome, Wolfgang Puck Café in Orlando, Disney World; The Cheesecake Factory and McCormick & Schmick’s, where he was the Executive Chef. While working for Wolfgang Puck, he was selected to be a chef on his special events team which traveled to do events at Super Bowl # # , feeding 10,000 at the grand opening of the Opry Mills Mall and the LPGA Nashville Open. Has also done the premier party for the motion picture “Big Fish”
Since 2017 Chef Kelvin has worked at the Mercedes Benz Stadium for the 2018 College Football National Championship Game, The 2018 World Series at Dodger Stadium in Los Angeles, the 2018 All-Star Game in Washington D.C., the 2018 Breeder's Cup at Churchill Downs, in Louisville, Kentucky and the 2019 World Series at Nationals Park; as well as Nascar races in Las Vegas and Charlotte; college football games at Notre Dame stadium, MLS soccer at Audi Field, and NFL games at FedEx Field; NBA and NHL games at Capital One Arena and the Orlando Arena. Chef Kelvin has also had the opportunity to share his knowledge by teaching cooking classes in Orlando at Disney World; appearing in cooking segments on the local news channels in Birmingham, Alabama and serving as the regional training Chef in Virginia. Chef Kelvin enjoys Southern, New Orleans and California Fusion cuisine. He holds a Food Safety Handlers Certification from Serve Safe, and has worked cooking for charitable organizations such as the Willing Warrior Program, Jose Andres World Central Kitchen, The Chef and the Child, Meals on Wheels and the March of Dimes. Chef Kelvin is originally from Detroit; moving to Northern Virginia in 2011. He has traveled to South Korea, Japan and Hawaii and lived in several cities across the United States. He has also traveled around the country enjoying and sharing in the food of that culture and region.
