Rising Star Restaurateur Jeff Mahin of Stella Barra Pizzeria /M Street Kitchen - Biography

Los Angeles, CA

April 2014

The son of a scientist and an engineer, Jeff Mahin seemed destined for a career with NASA, but he made a detour into the kitchen on his way. Starting his culinary career at just 13 with high school jobs at local restaurants, he continued his education at the California Culinary Academy. He also pursued degrees in science and mathematics at the University of California, Berkeley, but his studies couldn’t keep him out of the kitchen.

He launched his fine-dining career at restaurants such as New York’s Nobu and San Francisco’s Millennium. In 2006, ready for new challenges, he crossed the pond to England and donned a lab coat to work as a research assistant in Heston Blumenthal’s Fat Duck culinary research laboratory.

In 2007, Mahin returned to the States and joined Lettuce Entertain You Enterprises (LEYE), working with Chef Laurent Gras to open L2O in Chicago. From 2008 to 2011, Mahin continued to work with LEYE as a corporate chef, developing dishes and concepts for restaurants across the country. During this time he developed the concept and precise recipes for Stella Barra Pizzeria, which opened in partnership with LEYE in Santa Monica in 2012, followed by locations in Hollywood and Chicago in 2013. Mahin has also opened M Street Kitchen (Santa Monica) and Summer House Santa Monica (Chicago) with the group, in addition to Do-Rite Donuts which will open its second Chicago location in 2014.