Born and raised in Cheshire, England, Kevin Graham graduated from Hollings College in Manchester, England before apprenticing under German chef Klaus Rhulickhe. He then apprenticed at The Savoy in London under Great Chefs Jean Banchet and Daniel Bonnot; then to the Picadilly in Manchester, England and finally to the Negresco in Nice, France, before moving on to New Orleans.
In New Orleans, Chef Graham became the executive chef for the private City Club, and then the Omni Royal Orleans Hotel. Omni transferred him to their Sagamore Resort in Saratoga Springs, New York before he accepted the offer to return to New Orleans as the executive chef of the Windsor Court Hotel in 1992. It was there that Great Chefs was able to tape him preparing Dover Sole Medusa, Clancy’s Quail, and a Chocolate Mousse dessert for their Great Chefs, the Louisiana New Garde television series