Kahn’s culinary journey began in Savannah, Georgia, where he learned to cook with his Cuban grandmother and developed a fascination with TV chefs like Jacques Pépin. At 16, Kahn left home to attend Johnson & Wales University, completing a two-year program in just eight months. His passion was further fueled by Thomas Keller’s The French Laundry Cookbook, a 13th birthday gift from his mother. Determined to work with Keller, Kahn wrote a nine-page letter to the renowned chef, leading to a position at The French Laundry. There, Kahn became the youngest stagiaire and quickly made an impression. After six months, he moved to the pastry department under Sebastian Rouxel and later helped open Per Se alongside Keller. His next move was to Chicago, joining Grant Achatz at Alinea during its inaugural year.
Kahn’s reputation as a pastry chef soared in New York City at Varietal, where his desserts drew comparisons to Jackson Pollock’s artwork. Later, he joined Michael Mina at XIV in Los Angeles, where he met his future fiancée. In 2010, before turning 30, Kahn opened his first restaurant, Red Medicine, a critically acclaimed Vietnamese Nordic fusion spot.
In 2017, Kahn unleashed his wild creativity with Vespertine, set in the futuristic ‘Waffle’ building by architect Eric Owen Moss. The multi-sensory dining experience earned two Michelin stars and topped Jonathan Gold’s ‘101’ list. Vespertine was also featured in Time magazine’s World’s 100 Greatest Places. Kahn, now leading Vespertine and Destroyer café, continues to push culinary boundaries with his latest Michelin-starred venture, Meteora. His background in art and music—he was once a painter and drummer—and his spiritual sensibilities continue to influence his approach to blending artistic expression with culinary innovation.
Restaurant
In April 2024, Jordan Kahn reopened his groundbreaking Los Angeles restaurant, Vespertine, after a four-year closure due to the pandemic. While retaining its deeply personal essence, the revival—dubbed Vespertine 2.0—reflects Kahn’s personal growth and a reimagined approach to fine dining in LA. This new iteration incorporates a modern exploration of multisensory elements, deepening diners’ connection to exceptional ingredients.
Dining at Vespertine is like walking through a museum of Kahn’s life. As he has evolved, so has the restaurant, offering guests a more refined and fine-tuned experience. Vespertine remains a unique fusion of food, art, architecture, music, and sculpture, a collaboration between Kahn, architect Eric Owen Moss, and renowned artists. The result is an immersive, multisensory dining experience that continues pushing traditional fine-dining boundaries.
Kahn also credits his team for the restaurant’s evolution, working with new collaborators and gaining fresh perspectives during the years away. With this maturity, Vespertine’s return marks a fresh chapter in Kahn’s journey, continuing its legacy while embracing new ideas.
Recipes and dishes
Kahn describes his heritage as a "hodgepodge of things," combining his Cuban mother’s background with his father’s Sicilian roots. This diverse mix has infused his culinary style with a range of cultural influences. He notes that his departure from traditional culinary paths has allowed him to develop a unique approach as a chef.
Over time, Kahn’s cooking has become increasingly personal. His experiences at esteemed establishments like The French Laundry and Alinea have shaped his style, which now also pays tribute to his Cuban heritage, the American South, and Mexico. His latest menu, The Origin of Everything, offers diners a multisensory journey through time. It begins with ancient plants and dishes made from fungi and algae, then progresses to the Cambrian Period with deep-water fish from Hawaii, known for their rich fat content and bold flavors.
The menu delves into the evolution of trees, the essence of the earth, and the rise of civilization. It features extraordinary ingredients from California’s biodiverse landscapes, ancestral grains, and rare wild spices. Kahn aims to create a deeply immersive experience that fosters a profound connection to the raw materials and the natural world. Some dishes also pay homage to the original Vespertine, providing a nostalgic nod to past patrons while maintaining a fresh perspective.
