Kevin Korman has spent the last fifteen years cultivating a love of food and perfection. After studying classic French technique, he graduated from Baltimore International College in 2002. He began working in his first fine dining establishment under the watchful eye of one of the very few certified master chefs in the US, Rudy Speckhamp.

Within a short time he was promoted to sous chef and began managing and training those around him. Looking to expand his palate he began working at the Ritz Carlton Lodge, Reynolds Plantation in Eatonton, GA. It was there he began thinking outside of the box and creating his own style of cooking. In the following years he moved back to Maryland to accept a position as instructor at the Lincoln Culinary Institute adding yet another dimension to his repertoire.

Rounding out his final years in Maryland, Korman served as the executive chef of Santoni’s Marketplace & Catering Company. With over seventy employees and six million in annual sales, he mastered yet another aspect of restaurant management. His unrelenting pursuit of knowledge and creativity led him to Caliza in Alys Beach, Florida to refine his style of modern American cuisine where he grew from chef de cuisine of Caliza Restaurant to executive chef of all Alys Beach outlets.

There he has been featured on local and national television broadcasting, along with featured articles in The Local Palate magazine, Men’s Fitness, Garden and Gun, Southern Living and many others. He has also been repeatedly invited to represent South Walton Beach restaurants at a variety of notable food festivals, including the Nashville Food & Wine Festival, where he presented alongside various Food Network celebrity chefs. His ability to present a familiar dish in an unexpected way is what he is known for.



Angela spent her early years in the restaurant industry hostessing, serving and bartending in private fine dining establishments and corporate chains. After graduating from Florida State University with a Bachelor of Science degree in Accounting, she accepted a position at the Florida Department of Health in the business office as a revenue specialist.

It was there she mastered the art of Excel by writing advanced formulas and refining massive data sets. After several years, she began working for Applied Research Associates as a financial analyst evaluating project-based profitability and maintaining general overhead budgeting for the division. She later served as financial and human resource manager for a fifty-person law firm serving commercial, governmental and private clients in three offices located in Bay and Walton county Florida.

While working at the law firm she also managed two other real estate rental investments, title insurance agency, and a 1031 exchange qualified intermediary business. While accounting is her specialty, she has extensive knowledge of managing people and businesses.

Food is family and Roselie was built for families. Rosalyn and Eleanor are the daughters of Chef Kevin and what better way to honor his leading ladies than by naming his flagship after the two.

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