Chef Kévin D'Andrea holds the prestigious position of Executive Chef at FoliePop’s.
Originally hailing from France, Kevin gained recognition as a finalist on the renowned culinary TV show "Top Chef" France in 2015. His culinary prowess earned him the esteemed title of "Best Young Chef of 2016" in France, further solidifying his reputation in the industry.
At a young age, Chef Kévin had the privilege of training under the guidance of the legendary Michelin Star Chef Alain Llorca at Hôtel Belles Rives in the picturesque French Riviera. This experience ignited his passion for the culinary arts and paved the way for his remarkable professional journey. Subsequently, Chef Kévin worked alongside one of the world's most renowned chefs, Chef Alain Ducasse, at Hôtel Plaza Athénée in Paris. He also honed his skills at the prestigious 3 Michelin star restaurant, Le Meurice, alongside the accomplished Yannick Alléno. Later, he ventured to London, where he contributed his expertise to the iconic restaurant Bob Bob Ricard before establishing his own successful restaurant, Mensae, which earned the coveted title of "Best Bistro of Paris" in 2016.
Driven by the pursuit of the American Dream, Chef Kévin bravely left his thriving career in France and relocated to the US. In Houston, TX, he served as the Executive Chef for the restaurant La Villa.
It was during this time that Chef Kévin developed a fondness for Texas. This fondness led him to be captivated by the FoliePop's project, initially envisioned as a French food street cafe. However, it has since evolved into a thriving business-to-business kitchen, specializing in providing elegant French pastries to top-tier venues. Chef Kévin's vision is centered around offering in-house quality desserts at a fraction of the traditional in-house costs, not only to Austin but beyond.