Kevin Chap grew up on a small farm in Stockbridge, Vermont, situated next to the Chateauguay—a sprawling 100,000-acre wilderness area known as a gore.
His long days spent working the land, combined with adventures into the wilderness, built the foundation of Kevin’s love of nature and instilled in him a deep love for the environment
Foraging became an escape for Kevin long before it turned into a potential economic venture. When neighboring farms faced difficulties and crop prices declined, Kevin was surprised to discover that his foraged goods sold for a better price at local restaurants than the organic crops his family produced.
The income he earned from foraging soon led to steady work in the restaurant industry, resulting in a love-hate relationship with food service that lasted two decades and revealed the elegance and complexities of our food systems.
Storytelling played a central role in Kevin’s upbringing on the farm. The desire to craft stories for a broader audience motivated him to pursue a degree in Film and Television at Stevenson University in Baltimore.
To finance his education, he acted and worked in restaurants. Kevin then attended the New York Academy of Dramatic Arts while continuing to work in various restaurants, where he was exposed to diverse chefs and global cultures. After a stint in network television, he made his way into some of New York’s most esteemed dining establishments, including Redeye Grill and Sushi Samba.
Ultimately, his passion for storytelling and the environment brought him back to Vermont, where he collaborated with the National Park Service and the Vermont Youth Conservation Corps, teaching a pilot environmental science program at a local high school. He also taught foraging and primitive skills to youth in Vermont and New Hampshire.
Kevin’s strong connection to nature and the environment inspired him to create the educational video series, The Explorer Series, which introduced viewers to more sustainable food-sourcing methods and promoted local businesses.
This venture ultimately led to the development of Wild Foods, a project representing his three greatest passions—food, storytelling, and the environment—and an opportunity to share it with a national audience.
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