Classically trained boundary-shattering chef Jordan Kahn on simultaneously holding Michelin stars at two different restaurants, and his singular approach to storytelling through food

Pioneering chef Jordan Kahn holds Michelin stars at two different Los Angeles area restaurants— two stars at Vespertine, and one star at Meteora.  Appropriately, the Michelin Guide calls his rise in the food world “meteoric.”  Kahn worked under legendary chefs Thomas Keller and Grant Achatz before striking out on his own, He is known for crafting not just a meal, but a multi-sensory experience intended to connect the diner with the natural world,  featuring a range of what he calls “exceptional ingredients” ranging from algae, ancestral grains, and wild herbs and flowers, to inventive creations of local seafood, quail, wagyu beef, and more. And each dish — and meal —is intended to tell a story, often historical, even ancient, through the selection and juxtaposition of ingredients and cooking methods. Kahn also has a third restaurant, Destroyer, aimed at recreating the vibe of historic café society in Paris.

 

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