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Kelvin Fernandez grew up in a Dominican family in New York City. While an active high school athlete, he agreed to take a cooking class for his girlfriend and discovered the passion to follow in his father's footsteps and become a chef. Chef Kelvin studied at the Culinary Institute of America with a C-CAP scholarship before working under Chef George Masraff at Water's Edge in Long Island City.

He went on to work the line at New York City mainstay Gotham Bar and Grill, then advanced to an executive sous chef position at Café des Artistes. Chef Kelvin went on to hold executive chef positions at Antipasti, Strand Bistro, Blend on the Water and La Marina, before leaving the kitchen to make healthy meals for a professional baseball player as a personal chef.

In 2016, he returned to Strand Bistro under new ownership until 2018, when he apprenticed in Lyon, France, with another C-CAP scholarship. Upon returning, he invested in Las Lap Rum Bar on New York City's Lower East Side, where he developed a small plates menu, which includes his famous arepas.

With recognition from C-CAP and Forbes' 30 under 30, success on a slew of food TV competitions, and a highly engaged social media following, Chef Kelvin has made a name for himself as a Dominican chef championing young talent and opportunity. His enthusiasm is infectious, and he is an inspiration for ICE students.

"I want to be in the business forever," he said upon joining ICE in 2019. "I wake up thinking about food, I go to sleep thinking about what I can create."