Kevin Butler, 29, Iowa City
Executive Chef @ Devotay

Where did you learn how to cook?
My grandparents owned restaurants in the Quad Cities. When I was 14, my first job was in a meat locker that my family owned, my second job was in a restaurant. After that, I worked in a food warehouse, then I came to this restaurant, and I’ve been here ever since.

What did you do in the meat locker?
Every day after school, I would clean. Twice a week they would slaughter animals and I would clean out all the buckets. It was gross.

Does that background — seeing how food is produced — affect your cooking?
It has. I also look to old world ways, to use as much of the animal or the produce as I can.

What is your favorite ingredient?
Cilantro. I don’t know why. I just really like herbs, fresh herbs. I look forward to the spring and summer for fresh herbs.

What makes Devotay a popular pick for special occasions, like Valentine’s Day?
The atmosphere. Because it’s all windows, and it’s low-lit, at night, it’s very pretty in here. And it’s smaller that the typical restaurants I would say, so it’s a lot more homey, a lot more romantic.

You usually fill up quickly. Any suggestions for those who aren’t able to get a table here on Feb. 14?
This year, because Valentine’s Day falls on a Sunday, we’ve decided to offer our full menu and Valentine’s Day specials on Feb. 13, too. So if you can’t get in on Sunday, try Saturday. But on a normal year, make a reservation as soon as possible, like, in January.

You just added Pintxos (PEEN-chos) to your menu? Can you tell me about them?
It’s one or two bites of a richer food, so you can get a variety of food by yourself for $2 a piece. Like your own personal buffet.

— ANNE