Sousa was born November 21, 1974 in McKees Rocks, Pennsylvania. Kevin worked at the Duquesne Club as senior saucier and roundsperson under chef Keith Coughenaur and then worked for: bigburrito restaurant group at Kaya and Soba, Bigelow Grille and Alchemy the Red Room cafe and consulting chef for Nine on Nine restaurant before undertaking his own venture, Salt of the Earth. Sousa also has a consulting company, naclpgh, which specializes in concept redevelopment and implementation, notable projects include Yo Rita Taqueria. In early 2012, Kevin and team opened Union Pig and Chicken as well as Station Street Hot Dogs in the East Liberty neighborhood of Pittsburgh.
Kevin was voted a Rising Star chef in 2004 by the Pittsburgh Magazine. Salt was semi-finalist for the "Best New Restaurant" category for the James Beard award in 2011. In December 2010, Kevin's Salt of the Earth was favorably reviewed by the national publication "The Week" along with restaurants in Los Angeles and Dallas. Kevin was named 2011 Chef of the Year by Pittsburgh Magazine. Salt of the Earth was recognized in Food and Wine magazine as having one of the "Ten Best Restaurant Dishes of 2011," and by The New York Times as being an integral part of Pittsburgh's farm to table movement. Sousa was named a semifinalist for Food & Wine magazine's "The People's Best New Chef" 2012. Sousa is a currently a semi-finalist for "Best Chef: Midatlantic", James Beard 2012.