Kevin rathbun 

Kansas City has been known as a cow town and is known for its large stockyards.  It has the reputation as being the home of barbecue and the birthplace of jazz. It has a history of stockyards being constructed as early as 1871. This is what Kevin Rathbun grew up in and around and it is the reason he decided to open a steakhouse as his next venture.

Growing up in Kansas City has allowed Kevin to learn about beef from some of the best and biggest meat packing areas in the country.  Memories of standing inside of a meat packing district with the smells and sight of stacks of large steaks and carcasses hanging from the ceiling, made way for the Rathbun family’s daily 24 oz porterhouse dinners.  Kevin’s dad would take him to the local meat factory and hand pick the pieces of brisket or filet to later be used for his Dad’s dinners with friends during the jazz sessions in the basement. Kevin's Mom was presenting Steak Diane tableside at some of the finest restaurants in Kansas City. From beef brisket to the big juicy rib-eye steaks, Kevin was fortunate to taste it all at an early age.

Now, at Kevin Rathbun Steak, Kevin will try to recreate some of his favorites as a child.  The memories of a big juicy rib-eye steak and the smoky beef brisket continue to make him try to recreate that taste that he has experienced since childhood. That is what continues to drive him to the perfect steak, the perfect brisket, and the perfect sauce that will eventually accompany the steak.

Kevin entered the restaurant scene working as a young apprentice at age 14.  Shortly after, he received the calling from renowned chef, Bradley Ogden, of The American Restaurant in Kansas City. At the age of 17, Kevin’s ambition and drive was noticed and he was quickly promoted to a Sous Chef.  Developing his talents for the next three years, he was then offered another Sous Chef position at the renowned Brennan’s of Houston, Texas. There, Kevin continued to hone his skills and was then noticed and chosen by Executive Chef, Emeril Legasse, to relocate to Commanders Palace in New Orleans and work under him. Kevin kept pushing for that taste of perfection. He watched, duplicated and created new and exciting dishes that energized not only the guests, but critics alike.

He was then invited to become Chef at the noted Baby Routh in Dallas with Chef Stephen Pyles.  While Kevin was Chef at Baby Routh in Dallas, it received the DiRona award for dining excellence. His drive and passion continued to push for the next level and he was soon the Executive Chef of NAVA in Atlanta where he brought Southwestern cuisine to the city. NAVA became an instant hit and was noticed both local and nationally and since 1995 has been continuously voted one of the top five restaurants in the city.

Then in 1999, Kevin introduced Atlanta to Asian fusion as the opening chef for Bluepointe.  Bluepointe has received local and national recognition in Esquire Magazine as a “top new restaurant” as well as being voted one of the top five restaurants in the city.

From 1999-2003, Chef Kevin was the Corporate Executive Chef for the Buckhead Life Restaurant Group, and oversaw many of the restaurants.  He updated and reviewed the menus at Chops, Atlanta Fish Market and the Buckhead Diner. Eventually, he landed at the Buckhead Diner to overhaul the menu and bring life back into this fifteen-year old restaurant.  The Buckhead Diner has received local and national praise for its menu and service.

In May of 2004, Chef Kevin opened his own signature restaurant, Rathbun’s, in Atlanta. Then, in 2005, Kevin opened Krog Bar only 200 feet from Rathbun's.  Opening in Inman Park at The Stove Works, Chef Kevin is involved in another exciting stylish restaurant, creating “Modern American Food”. Kevin says, “I love this city and Inman Park provides everything I was looking for in developing a new restaurant.  A hip, re-generated area with a tremendous growth potential.  I have been watching Inman Park for years and I love the atmosphere of the small neighborhood, yet still close enough to everybody in the city.”

Kevin resides in Atlanta with his wife, Melissa.  In his spare time, he enjoys traveling, golfing and fishing.

About Rathbun’s: Kevin Rathbun is the chef/owner of Rathbun’s which has recently been named as one of the “Best New American Restaurants of 2004” by Travel and Leisure Magazine, “Best New Restaurant 2004” by Esquire Magazine, “Best New Restaurant” by Atlanta Magazine, “Best New Restaurant” by Creative Loafing and “Restaurant of the Year” by Atlanta Magazine. It was featured in USA TODAY as a “New Gourmet Selection of Restaurants” and in Bon Appetit Magazine as “Where to Eat Now”.  It has received the “Silver Spoon Award” (Top 10 Restaurants in Georgia)from Georgia Trend Magazine.  It has received “Three Forks” by Knife & Fork, “Four Stars” by Creative Loafing, and “Four Stars” by the Atlanta Journal Constitution. Rathbun’s was chosen from Bon Appetit under “What’s Hot & Where the Knowing are Going”. The Atlanta Journal Constitution also selected Rathbun’s as one of the “Top Ten” Restaurants in the city.