Kevin Meehan

*DATUM* 18. & 19.11.2018
*ORT* Heidelberg, Hallo02
*ANLASS* Zweites Vorfinale des Wettbewerbs "Anuga Koch des Jahres 2018/19"
*RECHTE/PFLICHTEN* Nutzungsrechte für"Koch des Jahres" und assoziierte Unternehmen räumlich und zeitlich uneingeschränkt, medienunabhängig. Bei Veröffentlichung ist lt. §13 UhrG der Urheber zu nennen (Foto: KDJ/Melanie Bauer Photodesign). Nutzung nur im Zusammenhang mit dem genannten Event. No model release!

Kevin Meehan

“In this day and age, we have availability of almost anything in the world at any given time. I can buy Spanish mackerel and get it shipped in Styrofoam boxes, but I prefer the back-to-basics method: I choose to use what is around me.”
Kevin Meehan

“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.

Type of Cuisine
Contemporary Californian Cuisine, Farm-to-Table

Awards and Honours
2016 Number 2, The Top 10 Best New Restaurants of 2016, Best of L.A.
Number 10, Ten Best New Restaurants in Los Angeles 2016, LA Weekly
Named one of top ten new restaurants by Los Angeles Magazine
Chef Meehan named Chef to Watch 2016


Social Media
Restaurant Instagram 
Restaurant Facebook