About

About Me

Who is Pawley Boboli?
Chef, Cyclist, Dreamer

I am Kevin Hays, also known as Pawley Boboli to my cycling and cooking communities.

Cooking is a journey for me, I was born and live in New England, but have had the privilege to travel and be influenced by cuisines all across the US, Europe & Africa.

My soul is in South Africa. I married a South African and spend several months each year in that amazing country. The people, the cultures, the air, the light, the sea, the crazy edginess, the incredible food and diverse culinary influences, the beautiful souls who make beautiful food, and the tightness of communities have framed my cooking style. It is a strange, dangerous, and beautiful place that will steal your soul.

In the US I have sharpened my cooking skills working in diverse environments from high-end restaurants, intimate catering gigs, and food trucks, and with celebrity chefs Drew Blanckenberg and Top Chef Grill Master Chef Steven Coe, as well as Christopher Kimball's Milk Street working with some of the best recipe developers in the world.

One of the most memorable cooking experiences was cooking for an afternoon with chefs on safari in South Africa. The local ingredients and flavors simply heightened the feel of the bushveld, the amazing light, and the hearty laughter and warmth of the people. Anyone up for a bucket of dried crickets?

For the last nine years, I have run an exclusive invitation-only underground restaurant in a former 'Gentleman's Club' mansion in Newton hosting Ted Talk dinners, Hatch fundraisers, Executive Holiday Parties, and the most fun of all – our version of "Chopped" with local Boston Super Star Chefs who compete and are judged by 12 carefully curated guests.

As a dedicated cyclist for over 20 years I have raced the Etape du Tour in France twice and have cooked for several teams at training camps and stage races. I am motivated by food science and try to utilize it with onsite, in-kitchen, in-the-field practical experience to provide the best nutrition based on the latest studies.

I will never know enough about food, and neither will you. There are so many influences, so many styles and techniques, so many stories and experiences to share. All we can do is explore them together and broaden our understanding of the world.

The best way to make popcorn is in a wok. Peanut oil, pulverized salt, popcorn kernels, tin foil with holes on top. Za'atar to finish. Boom!

Eggs. I love eggs. You can put them on practically anything and make a better meal.

I am passionate about everything I do and would love to see more common decency in the world. Really… I would….

So, join me for a fun-filled cooking experience, and let's share our dreams as we learn more about the culinary world and all the exotic stories it holds.