Kevin Meehan, Executive Chef at Café Pinot, brings his ever-changing Farmers Market approach to create innovative and praiseworthy dishes that reflect his impeccable cooking and classic technique that has come from a culinary career that has involved extensive learning and experience. The result is a inspired contemporary French dining experience that can't be missed.
Q: How did you get started in the culinary arts?
I grew up outside of Manhattan and have fond memories of going to broadway shows with my mother. We would always have dinner before the show. I always associated food as entertainment, whether it was a holiday or a family dinner. I enjoyed it at a young age and also like to be involved. The truth is that I was the baby of the family and a big Mommas boy and wanted to be by her side and it always seem to be in the kitchen.
Q: As a chef, what are three things you can't live without?
I can't live without my incredible Sous chefs. Also a Vita-Prep Blender and Sea Salt.
Q: What is your favorite dish?
It would have to be fresh raw tuna in pretty much any preparation. But I also love pizza.
Q: What's next for you?
I would love the opportunity to do my own restaurant and create a concept in Los Angeles that can attract multiple crowds in the same room. Not so much of a community table thing but more in the terms of a worldly environment that enables the guest to have many options.
