Kevin Meehan

Los Angeles

American, Pop-Up Dining


Specialities

American, Catering

About Kevin Meehan

Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles. Kali Dining brings strangers together in an intimate setting to enjoy the fruits of Meehan’s labor. Venues vary, as does the menu, so diners can always expect a surprise. Kali Dining has been featured in the Los Angeles Times, LA Weekly, and Eater LA, and has grabbed the attention of LA foodies. It has received rave reviews within the community, boasting five stars on Yelp and a perfect 100% Urbanspoon score. Sign up for the newsletter on Kali Dining’s website to receive drool-worthy images, updates, and the chance to be the first to snag a ticket to his next event.

Meehan grew up in New York, where he spent the majority of his time saltwater fishing and working the line at a fast food restaurant. After high school, he enrolled at Johnson and Wales, one of the East Coast’s most prestigious culinary institutions. Upon graduating, Meehan headed to Europe for an apprenticeship at a Michelin-starred restaurant. He spent the following decade honing his skills, working under some of the most talented chefs in the country. His resume includes stints at Patina, Bastide, and L’Orangerie. During his tenure as head chef of Downtown LA's highly regarded Cal-French eatery, Cafe Pinot, the Downtown News awarded the restaurant with the title of “Best French Food 2011.”


Interview with Chef Kevin Meehan



Kevin Meehan's Video Tutorials

Burnt Onion Jam

Kevin Meehan
Easy

This burnt onion jam is savory and smoky, and can be served with french fries, vegetables, or on top of a steak.

Watch Tutorial

Smoked Fingerling Potatoes

Kevin Meehan
Intermediate

Fresh herbs balance an intense smokey flavor in this simple but unique potato dish.

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Pan-Seared Beef Tenderloin

Kevin Meehan
Easy

"This is beef tenderloin. It is one of my favorite proteins to use, a crowd favorite, and it lends itself to so many different options to prepare it."

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