Today we’d like to introduce you to Kevin Meehan
Hi Kevin, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
From a young age, I have been deeply passionate about the culinary arts, inspired by family gatherings and dining experiences at restaurants. During high school, I gained practical experience by working in casual dining establishments, which led me to pursue a four-year degree in Culinary Arts at college. After completing my education, I relocated to Europe, where I honed my skills at my first Michelin-starred restaurant, focusing on French cuisine and its meticulous attention to detail.
Upon returning to the United States, I dedicated the past 20 years to working in some of the top restaurants in Los Angeles. I climbed the ranks from a line cook to sous chef, and eventually to executive chef. Currently, I am the chef-owner of Kali Restaurant on Melrose Avenue, which has been in operation for nine years. Under my leadership, we received our first Michelin star in 2019, a significant milestone in our journey.
I take great pride in mentoring a team of young culinary professionals, while also enjoying the vibrant and supportive clientele that Los Angeles offers. It is truly fulfilling to serve and create memorable dining experiences for such an amazing community.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Working in the culinary arts is indeed demanding and often accompanied by significant stress, characterized by late hours, long days, and high-pressure environments. The competitive nature of the industry, particularly for those aspiring to be top chefs or successful restaurateurs, can create a challenging atmosphere where stress can be both felt and observed among team members.
To navigate these pressures, it is essential to prioritize a healthy work-life balance as much as possible. My best advice for culinary professionals is to cultivate positive hobbies outside of work and to rely on a strong support system of family and friends. Engaging in activities that promote well-being can greatly enhance resilience and overall job satisfaction.
–
Can you tell our readers more about what you do and what you think sets you apart from others?
—
One of the most fulfilling aspects of my profession is the continual opportunity to create new dishes, which is what draws me back to the kitchen time and again. Collaborating with farmers, ranchers, fisheries, and artisanal vendors enriches my culinary experience and fosters a dynamic that I truly cherish. I have a genuine passion for developing innovative recipes and find immense joy in the process of inspiration, research, and development. Crafting dishes that are well-received by my clients, as well as those that present a creative challenge, makes my work deeply rewarding.
—
So maybe we end on discussing what matters most to you and why?
—
What is most important to me in my profession is the opportunity to work in a high-caliber restaurant where I can continue to create inspiring dishes. I cherish the freedom to innovate alongside a team of dedicated and professional employees. Mentoring young culinary enthusiasts who come to my restaurant is one of the greatest privileges I hold, second only to being a father. I take this responsibility seriously, striving to cultivate an environment that is challenging, professional, safe, and creative. Equipping my team with the tools and support they need to succeed is one of the most rewarding aspects of my role.
—
