Highly regarded as one of the Boston area's most promising young chefs, Kevin Long is no stranger to the theatrical open kitchen at Tosca.  After working in the kitchens of several family-owned restaurants on the South Shore, Kevin first joined the cooking line at Tosca in 1995 where he was quickly appointed Sous Chef of the award-winning restaurant.
 
When it was time for Kevin to continue his ascension on the culinary ladder, he joined forces with restaurateur Seth Woods for the opening of Aquitaine, one of Boston's South End's most celebrated restaurants where he worked as Chef.  After honing his skills in the city for a year, Kevin returned to his roots to take the reigns in 1999 as Executive Chef in the Tosca kitchen with an innovative, metropolitan sensibility.  In July of 2005 Kevin expanded his role and took on the role of Executive Chef at Caffé Tosca, Tosca's sister restaurant.

A native of Rockland, now living in Abington, Kevin was born and bred on the South Shore and is familiar with the region's abundance of fresh local ingredients. He has been a driving force in the evolution of Tosca's cuisine from traditional Italian fare to more modern "Italian infused" cuisine. His cooking philosophy is to incorporate interesting and high quality ingredients to create dishes unique to the Tosca menu. 

Kevin embraces the Tosca and Caffé Tosca traditions of food education for both staff and guests.  A student of food himself, Kevin does everything he can to remain on the cusp of culinary advancements.  He has cooked alongside the nation's finest chefs including Thomas Keller at the James Beard House and also at Manhattan's Park Avenue Café.  As part of Italian culinary tradition, Kevin relies on seasonal ingredients found across New England to ensure his dishes are authentic and of the highest quality.  Kevin prides himself on continuously changing his menu and providing guests with unique nightly menu additions inspired by local ingredients that are available daily.  When Kevin isn't searching for produce, meats and seafood to enhance his menu, he is putting on a show behind Tosca's beautiful open kitchen, and discussing food preparation with his customers.

Kevin is involved in all aspects of the Tosca and Caffé Tosca experience. He works closely with Tosca's sommelier to create wine dinners featuring some of the best wineries from across the country and exquisite pairing menus as part of the popular wine dinner series at both restaurants. 

Kevin enjoys sharing his cooking expertise with the community and participates in many local food events to help raise money for charity including Taste of the South Shore, Chefs in Shorts and the Boston Wine Expo.

Tosca is the flagship restaurant of Eat Well, Inc. located in Hingham. Tosca features a creative, Italian inspired menu which focuses on fresh, seasonal and local ingredients. Constructed in an old granary, the theatrical setting of exposed brick, tapestries, and mahogany wood features an open kitchen from which renowned Chef Kevin Long takes center stage.  Tosca was awarded Boston Magazine's Best of Boston "Best Restaurant for General Excellence, South" 2004, 2003 and 2002, "Best Places to Live for Foodies," 2005 and Best of Boston "Best Italian Restaurant"2001.