Episode 33 - Kevin Cronin, Executive Chef, The Iron Room, Atlantic City, NJ

A Pittsburgh, Pa native Kevin Cronin became interested in the culinary arts at an early age, inspired by the women of his family gathering in the kitchen during holidays to prepare meals from scratch. The food prepared consisted mostly of hunters’ stews and game meats based on regional American cuisine, from smoking and drying meats, to the eclectic and sometimes strange cuisine of the Shaker Communities of Ohio, to the pickling and preserving techniques of the Pennsylvania Dutch. Chef Kevin has had unique experiences from working with several talented chefs in New Jersey, Philadelphia, New York, and Costa Rica. In New York, Kevin was employed by Chef Wesley Wobles at the famed Chelsea eatery, Porter’s. There Kevin refined his creative skills by working in a rather eccentric atmosphere. After his stint at W. Wobles, Kevin spent the summer at home in Southern New Jersey, working as the Executive Chef of The Seagate Landing in Avalon. After the busy summer season, Kevin returned to New York City and began working at Wild Edibles. He was groomed to eventually run the establishment as Executive Chef. Employing his uniquely formulated skill set, Chef Kevin designs delicious menus with only the freshest ingredients. At the Iron Room, Cronin teamed with Mark Callazo, an entrepreneur who fell in love with all things Atlantic City and set out to open a restaurant and speakeasy that celebrated his love for food, drink and Atlantic City's past, present and future. Mark enlisted Kevin Cronin as Executive Chef, and his goal was to bring globally inspired new American cuisine that focused on using sustainable, fresh local ingredients that embraced the season. The Iron Room team built what has become one of the most impressive wine and spirit collections in the country, hand selecting each bottle for it's unique qualities. The Iron Room has become Atlantic City's go to destination for all things craft, amazing service, and world class dining. Chef Kevin was kind enough to host the Mulletcast with food and conversation for this on location podcast.