Few of us are fortunate enough to have our career destiny manifested at a young age. This is true of Kevin Meyer, the Executive Chef at Tanner’s restaurant at the Paséa Hotel & Spa in Huntington Beach.
Meyer has an impressive background in leading the menu creation of several top-rated restaurants in Southern California. His education started at a young age in his Los Angeles neighborhood. Surrounded by restaurant-owning neighbors, Meyer was employed to bus tables, wash dishes and be helpful wherever he could. Even his mother eventually opened a place of her own–a Thai restaurant in which Meyer started cooking and mastering the use of a wok, a necessity when cooking Asian cuisine.
“The restaurants I worked in growing up helped me realize that my passion was to create something out of nothing (dishes from scratch),” Meyer says. “I was rewarded by the look of enjoyment on the faces of those I served.”
Meyer’s passion for advancing his culinary skills led to his enrollment in Pasadena’s famed Le Cordon Bleu School of Culinary Arts. Within a few months of attendance, he garnered an entry-level position working in a restaurant at The Ritz Carlton’s Pasadena location. He spent time there perfecting the routine tasks his co-workers disliked, making sure the most menial jobs were accomplished to perfection. His first position working at an upscale eatery was a fortuitous one for his future career path.
Meyer graduated from Le Cordon Bleu and held various positions at exclusive restaurants, including six years at The Beverly Hills Hotel and an executive chef position at The Huntley Hotel in Santa Monica. While at The Huntley, Meyer developed relationships with farmers at the local market where he shopped twice weekly. With the restaurant’s proximity to the ocean, he had access to fresh seafood, leading Meyer to create inspiring California cuisine dishes for his bustling clientele.
Now in his second year at Tanners, Meyer considers it his ‘baby,’ and he fully enjoys watching it grow and develop. The wood fire grill is the main attraction, and it’s utilized in almost every dish on the menu. Cuisine delights include blackened fish tacos, tri-tip steak sandwiches and roasted salmon. The Southern California fresh cuisine fits seamlessly with the restaurant’s low-key vibe. It’s a great place to gather with family and friends, with the bonus of having the ocean as your backdrop.
For the second year in a row, Meyer will be featuring Tanner’s cuisine at the upcoming Table for Ten annual fundraising event. During the evening, Meyer will be showcasing Tanner’s menu by creating dishes tableside for attendees. Meyer loves being able to make a positive impact on the community by participating in such events while doing something he loves.
“I thank the Table for Ten organization for giving Tanner’s restaurant and myself the opportunity to give what we can to help those in need,” adds Meyer.
For more information on the Table for Ten event and the opportunity to view Chef Kevin Meyer in culinary action, see below:
A Culinary Experience you won’t want to miss! Southern California’s top Executive Chefs will compose masterpiece signature dishes prepared tableside for ten guests. At each table, chefs will create unique, awe-inspiring table designs, cuisine fit for royalty, exquisite wines perfectly paired with each course and five-star “white glove” service. The culinary extravaganza is Sunday, March 11, 2018, at the Laguna Cliffs Marriott Resort & Spa. Benefitting charities: The Teen Project and Vocational Visions. TableForTen.org