Originally from Long Island, New York, Meehan got his first taste of the restaurant industry as a teenager working part-time in a local fried chicken joint, before studying Culinary Arts at Johnson & Wales University in Providence, Rhode Island. Early experiences included an apprenticeship at the Michelin-starred L'Alban Chambon in Brussels, Belgium and a two-year stint at French restaurant Mirabelle in Long Island.
In 2000, he relocated to LA, where he gained experience in renowned kitchens like L’Orangerie—worked under chef Ludo Lefebvre—followed by Bastide and Patina. Then in 2013, he launched Kali Dining, a private catering venture that evolved three years later into Kali restaurant, which he opened with friend and sommelier, Drew Langley. The restaurant reflects his vision of creating a relaxed dining space where guests can enjoy top-notch cuisine without formality. Recognized by the Michelin Guide and praised by Los Angeles Magazine, Meehan’s dedication to quality and innovation has positioned Kali as one of LA’s most respected modern dining establishments.
When he's not in the kitchen, Meehan likes to spend time playing golf or, as a big fan of Chelsea Football Club, watching English Premier League soccer games.
Restaurant
Located on the famous Melrose Avenue between Hollywood (it's just a short walk from the Paramount lot) and the historic neighborhood of Larchmont Village, Kali offers an intimate dining experience with a focus on local ingredients and contemporary Californian flavors. The restaurant's interior design is both refined and welcoming, featuring a dark stone floor, comfortable cushioned seating and walls decorated with vibrant square panels of blue, turquoise, and white. This look complements the restaurant's relaxed yet polished vibe, creating an ideal backdrop for Meehan’s inventive cuisine. The menu highlights California’s bountiful seasonal ingredients, integrating fresh produce—from herbs grown in his own garden to vegetables sourced from local farmers— in ways that allow each element to shine.
Kali's Michelin star, first received in 2019, has been complemented by rave reviews in local and national press, from the Los Angeles Times and Los Angeles Magazine to Eater and the New York Times. These write-ups, along with enthusiastic word-of-mouth from diners, have cemented Kali's reputation as a must-visit for both locals and tourists seeking a high-quality yet unpretentious dining experience in LA.
Recipes and dishes
Meehan’s culinary style has been described as 'minimalist.' His approach at Kali is rooted in the belief that great dishes come from simplicity and respect for ingredients. His menu changes with the seasons, and each dish is prepared with the freshest produce, sourced from local farmers and suppliers to ensure the menu is 90% organic and sustainable. Signature dishes such as the black barley risotto exemplify his focus on flavor, with charred onions adding depth and smokiness to the creamy, nutty barley. Similarly, the egg yolk pasta, known for its rich, velvety texture, is crafted to highlight the freshness of local eggs.
The focus on sustainability extends to the use of biodynamic ingredients, making use of every part of the produce to minimize waste. This commitment is echoed in the presentation, where Meehan's eye for detail transforms simple plates into visually stunning dishes. The wine program, curated by co-owner Drew Langley, complements the food with an emphasis on California wines, chosen to enhance the flavors of each course.
Meehan has made several TV appearances, first as a competitor on shows like Extreme Chef and Cutthroat Kitchen, and more recently as a judge alongside Gordon Ramsay on Hell's Kitchen.
