• Description
    • icon
      Age

       1976

    • icon
      Type of cuisine

      Contemporary Californian Cuisine, Farm-to-Table /p>

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking,

      Workshops

    • icon
      Awards & Honours

      • #2, The Top 10 Best New Restaurants of 2016, Best of L.A.
      • #10 Ten Best New Restaurants in Los Angeles, LA Weekly
      • One of top ten new restaurants by Los Angeles Magazine

    "Chef Kevin Meehan rises above fine dining stereotypes at KALI… [his cooking has]
    at its core, the twin engines of extraordinary product and delicate abundance"
    (Patric Kuh, critic, Los Angeles Magazine)
    Kevin interned at the Michelin-starred L'Alban Chambon, in Brussels, under Master Chef Michou after graduating from Johnson & Wales. Later years led him to work alongside LA's finest Chefs at L'Orangerie, Citrine, Patina and Café Pinot.
    His craft reached the apex when he struck out on his own with his passion project, KALI. Mere steps from the restaurant, he established garden beds to grow produce that accentuates every carefully composed dish that leaves his kitchen. Kevin’s mastery as a gardener, mentor, fine-dining disciple and culinary master distinguish him as one of the most accomplished and farseeing Chefs in North America.

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    Description
    • icon
      Age

       1976

    • icon
      Type of cuisine

      Contemporary Californian Cuisine, Farm-to-Table /p>

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking,

      Workshops

    • icon
      Awards & Honours

      • #2, The Top 10 Best New Restaurants of 2016, Best of L.A.
      • #10 Ten Best New Restaurants in Los Angeles, LA Weekly
      • One of top ten new restaurants by Los Angeles Magazine

    "Chef Kevin Meehan rises above fine dining stereotypes at KALI… [his cooking has]
    at its core, the twin engines of extraordinary product and delicate abundance"
    (Patric Kuh, critic, Los Angeles Magazine)
    Kevin interned at the Michelin-starred L'Alban Chambon, in Brussels, under Master Chef Michou after graduating from Johnson & Wales. Later years led him to work alongside LA's finest Chefs at L'Orangerie, Citrine, Patina and Café Pinot.
    His craft reached the apex when he struck out on his own with his passion project, KALI. Mere steps from the restaurant, he established garden beds to grow produce that accentuates every carefully composed dish that leaves his kitchen. Kevin’s mastery as a gardener, mentor, fine-dining disciple and culinary master distinguish him as one of the most accomplished and farseeing Chefs in North America.

    Download Presentation