Chef Kevin Meehan grew up on Long Island, spent his weekends saltwater fishing by day...and sneaking off to NYC by night. After years spent destroying his mother’s kitchen, it seemed only natural that he translate his love for food into a job… at a fast food restaurant! Ironically, this is where his passion for working “the line” began. This experience led him to enroll in a top culinary school on the East Coast, straight out of high school. After four years of intense study he packed up and moved to Europe where “Working under the world’s best in a Michelin starred restaurant in Brussels was initially an eye-opener -- ultimately a life changer!”
Meehan spent the next decade refining his craft working tireless hours in America's elite restaurants, being mentored by renowned chefs in the kitchens of Mirabelle, L’Orangerie, Bastide, and Patina to name a few. Leading the kitchen at Café Pinot for the past several years was a great opportunity for Kevin, garnering him exposure and top honors on Food Network's “Extreme Chef” and winning him the “Best French Food 2011” accolade in the Downtown News.
Kevin was also inspired by his recent trip to Japan and Korea where he toured myriad restaurants and encountered endless new flavors. He was intrigued by the small “Omakase Style” restaurants, with their intimate dining atmosphere and direct connection with the guests. He feels his contemporary style of Californian Cuisine, with its seasonally driven menus and strong focus on technique, lends itself well to this boutique style of dining.
Chef Kevin is very excited about his new project, Kali Dining: “It will bring strangers into the homes of others to enjoy food and wine in an intimate setting. "I can't wait to create a ‘Dinner Party’ where I can share the culinary philosophies I have learned, showcase fresh local foods and ingredients, and foster a tasty environment for new and old friends alike!”
Meehan spent the next decade refining his craft working tireless hours in America's elite restaurants, being mentored by renowned chefs in the kitchens of Mirabelle, L’Orangerie, Bastide, and Patina to name a few. Leading the kitchen at Café Pinot for the past several years was a great opportunity for Kevin, garnering him exposure and top honors on Food Network's “Extreme Chef” and winning him the “Best French Food 2011” accolade in the Downtown News.
Kevin was also inspired by his recent trip to Japan and Korea where he toured myriad restaurants and encountered endless new flavors. He was intrigued by the small “Omakase Style” restaurants, with their intimate dining atmosphere and direct connection with the guests. He feels his contemporary style of Californian Cuisine, with its seasonally driven menus and strong focus on technique, lends itself well to this boutique style of dining.
Chef Kevin is very excited about his new project, Kali Dining: “It will bring strangers into the homes of others to enjoy food and wine in an intimate setting. "I can't wait to create a ‘Dinner Party’ where I can share the culinary philosophies I have learned, showcase fresh local foods and ingredients, and foster a tasty environment for new and old friends alike!”
