Introduced to cooking in Vancouver at Hapa, he spent four years immersing himself in Japanese culinary culture. Back in Montreal, he expanded his experience at Le Filet, refining his skills under chef Yasu. He then travelled to Tokyo for a six month internship at Ryugin, a modern kaiseki restaurant with three Michelin stars. As chef and owner of Bar Suzanne, he later co founded Anemone with Minh Phat Tu and Elena Raceviciute, where he creates inventive cuisine inspired by local products.
After beginning his culinary journey in the Pyrénées-Orientales, Kevin de Porre moved to Paris to refine his craft, training at Ferrandi and working under Christophe Moret at the two-star restaurant Lasserre, where he discovered his passion for excellence. At the Plaza Athénée, under Alain Ducasse and chef Romain Meder, he took part in a gastronomic shift that placed nature at the heart of creativity, breaking down classical codes to develop a more conscious, instinctive approach. His path continued with Kei Kobayashi, where he embraced a hybrid philosophy combining extreme precision with a deep sense of hospitality. In 2019, he opened Contraste with his friend Erwan Ledru, a land-and-sea duo quickly awarded a Michelin star. In September 2024, he returned to his home region to open his own restaurant in Céret, which earned its own Michelin star just six months later.
