Kevin Long

Vice-President of Culinary

Kevin Long is one of the South Shore’s leading culinary forces. He is the visionary creator of the beloved Tosca in Hingham, MA, Eatwell Inc.’s flagship restaurant. Under Chef Kevin’s guidance, Boston Magazine has named Tosca “Best Restaurant - South Shore” over ten times. Chef Kevin’s passion begins with embracing Old World culinary techniques, especially the use of wood-fire in ovens and grills, to create dishes that are both refined and timeless. 

As an avid outdoorsman and forager, he was among the first New England chefs to serve regionally sourced produce in the “farm-to-table” style. For this dedication to seasonality and sustainability, Chef Kevin received the Massachusetts Restaurant Association’s “Executive Chef of the Year” Award in 2017.

Chef Kevin, along with business partner Mark Ellis, co-founded Boston Pasta Company to bring locally-produced artisanal pasta to the South Shore. Chef Kevin uses only imported bronze dies to craft his elegant and delicious farinacei. His culinary footprint can be found in the myriad successful concepts and venues on which he has consulted and opened, from Asian and Mexican to high-volume, fast-casual.

He is currently Vice-President of Culinary at Masons Steakhouse in Quincy, MA.