Kevin Meehan Is Named Executive Chef At Paperfish
FOR IMMEDIATE RELEASE
Contact: Jill Sandin or Amanda White
JS� Communications
323-866-0880
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KEVIN MEEHAN IS NAMED EXECUTIVE CHEF AT PAPERFISH
BEVERLY HILLS (MARCH 25) - Joachim Splichal announced today the appointment of Kevin Meehan as Executive Chef at his new Beverly Hills restaurant, Paperfish. Meehan, who has been working as Chef de Cuisine at Patina since 2005, assumes the Executive Chef position from Yianni Koufodontis. Dedicated to enhancing the Paperfish dining experience, Meehan brings his own signature style and pedigree to Beverly Hill's newest seafood restaurant.
"Kevin Meehan is a phenomenal chef," said Joachim Splichal, Chef and Founder of the Patina Restaurant Group. "He has brought so much to his role as Chef de Cuisine at Patina and I feel confident that his impeccable cooking and classic technique will lend itself perfectly to Paperfish."
Paperfish, which opened for lunch and dinner in January, is nestled on a tree-lined street in Beverly Hills in a storied space formerly occupied by Maple Drive and completely transformed by famed architect/designer Clive Wilkinson to evoke the feeling of an undersea world. It's this chic, modern backdrop that enhances Splichal's exquisite cuisine. Recognized for his innovative and irreverent approach to the finest ingredients available, Splichal's signature culinary style drives the menu at Paperfish through Meehan's own interpretation as he draws upon his three years under Splichal's tutelage at Patina and his experience at some of the country's best restaurants.
Meehan began his culinary career at a local restaurant in his hometown on Long Island. Upon high school graduation, he attended Johnson & Wales University in Rhode Island, majoring in Culinary Arts. On the first day of school, he fell in love with cooking. During his studies, Meehan took an externship in Brussels at the Michelin-starred L'alban Chambon under French Master Chef Dominique Michou. Afterwards, he moved back to New York to work as a line cook for
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Chef Guy Rouge at Long Island-based Mirabelle. A student at heart, Meehan supplemented his experiences at Mirabelle by working shifts "for fun" on his days off at various prominent restaurants throughout the city. In the end, Meehan described his experience at Mirabelle as "amazing compared to the rest." After a few years at Mirabelle, he caught the West Coast bug and moved out to Los Angeles and worked up the ranks at such celebrated restaurants as L'Orangerie and Bastide. Again, Kevin took his days off as an opportunity to learn everything he could from experienced chefs throughout the city.
He was first introduced to Patina Restaurant Group through an internship he took at the original Patina restaurant on Melrose. After a stint as Executive Chef of Citrine, he was recruited in 2005 as the Chef de Cuisine at Patina restaurant, which had moved to the Walt Disney Concert Hall. Meehan enjoys cooking as a means to express himself and believes that it is "a constant learning experience where you can be both a student and a teacher on a daily basis." He describes his cuisine as contemporary French that takes inspiration from each season.
Paperfish is located at 345 N. Maple Drive, Beverly Hills, CA 90210. The restaurant is open for lunch, Monday through Friday, 11:30am to 2:30pm; dinner, Monday through Thursday, 5:30 - 9:30 and on Friday and Saturday, 5:30 - 10:30; the lounge is open Monday through Friday, 11:30 - 10:30 and on Saturday 5:30 - 10:30. Reservations are recommended; call (310) 858-6030. For more information visit www.patinagroup.com.
About Patina Restaurant Group
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For more information regarding Paperfish, please contact
Jill Sandin or Amanda White at JS� Communications: 323.866.0880
awhite@js2comm.com jsandin@js2comm.com