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About UsFrom the owners of the nationally acclaimed Rathbun's, and Krog Bar, comes a steakhouse for the new generation.
The owners - Kevin Rathbun - Clifford Bramble - Kirk Parks
Kevin & Melissa Rathbun (accolades on Kevin Rathbun) Kevin
gets his motivation from where he came from and with his newest
restaurant KEVIN RATHBUN STEAK, he pays homage to the big
league steakhouses. With
the opening of KEVIN RATHBUN STEAK, he continues to bring his
savvy Kansas City hospitality and his love of entertaining to the
Atlanta area. Kansas
City has been widely known for its large stockyards. It has the
reputation as being the home of BBQ and one of the most widely known
jazz birthplaces. Its history includes stockyards being constructed as
early as 1871 as well as introducing many of the jazz greats to
America and beyond. This, in part, has made Kansas City an icon. For
Kevin, growing up in Kansas City brings back great memories. As a
child, Kevin was raised in a household that was filled with
hospitality. His mother,
relocating from rural Missouri, moved to Kansas City and started her
career in restaurants. She played an inherent role in his career. And
for 35 years she built her knowledge of restaurant hospitality into
operating fine restaurants in and around Kansas City. His father, a
20-year jazz musician, also played the role of entertaining patrons
during the night. With this attention to making guests happy, there is
no wonder Kevin followed in their footsteps. At the Rathbun house, steak was an every night happening. Kevin’s father, (who was friends with one of the more talked about meat packing plants in Kansas City,) brought home the true goods from his wise guy friend. Kevin’s mother set the table, and as Kevin says, “There wasn’t a night that went by that wasn’t a production.” From the china, glass and silver, to the multiple friends that were entertained, the jam sessions would always continue into the late night hours. Now, at Kevin Rathbun Steak, Kevin will recreate some of the memories of his youth. He is bringing the attention to detail and the best steak that money can buy. He brings the love of the table and the passion for friends and family to his newest venture. He now invites you to his house to experience the hospitality that his parents instilled within him and hopes to offer up the great food and cheer that has inspired him to open his own steak house. With over 31 years of experience, Kevin has prided his success on what he calls a mutual fund which maintains an upward mobility of hospitality, education and an unprecedented thirst for knowledge. He has worked with celebrity chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karratossos and
he has honed not only his technique in the kitchen, but his
passion for owning and operating his own businesses. Over achieving was the drive for Kevin. While Kevin was Chef at Baby Routh in Dallas, it received the DiRona award for dining excellence. His drive and passion landed him the chef’s position at Nava in Atlanta where he brought Southwestern food cuisine to the city. Nava became an instant hit and was noticed both locally and nationally, and since 1995 has been continuously voted one of the top five restaurants in the city. Earning Esquire magazines “Top New Restaurant” for Nava was a highlight, as was being the Corporate Chef of the Buckhead Life Restaurant Group. While at that company, overseeing NAVA, BluePointe, Kyma, and The Buckhead Diner, his list of accolades continued to add up which propelled him to go out on his own. In May of 2004, Kevin opened his namesake restaurant “Rathbun’s” in Atlanta. It opened to critical acclaim and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country”. Since the inception of Rathbun’s, Kevin has opened a second restaurant Krog Bar. It is located next door to Rathbun’s and has received local and national acclaim. Kevin resides in Atlanta with his wife, Melissa. In his spare time, he enjoys, philanthropy, reading cookbooks, dining out, fine cigars, traveling and humbly admits that in his next life, he would have a passion for restaurant designing. Cliff Bramble
From 1985 to 1991, Cliff worked for the Marriott Corporation. In 1985, he opened the La Jolla Marriott then went on to open the Mobil four-star Desert Springs Marriott in Palm Desert, California. He was then sent to the San Diego Marriott & Marina and was the General Manager of a high-volume seafood restaurant until returning back to Palm Springs to work at the Marriott’s Rancho Las Palmas Resort. From 1991 to 1995, Cliff operated his own café until he was asked to join in the opening team of NAVA (Buckhead Life Restaurant Group) in Atlanta. Ultimately, Cliff became the General Manager of NAVA and then the Operations Director for Buckhead Bread Company and Corner Café. (Buckhead Life Restaurant Group). Originally from Rhode Island, where he attended Johnson & Wales University, Cliff resides in Norcross with his wife Kyra and their daughter, Stevie. In his spare time, he enjoys cooking, computers, marketing, financial and business planning. Kirk Parks
In 1993, Chef Parks became the Executive Pastry Chef at Jumby Bay Island Resort, an exclusive resort in the British West Indies, until 1995 when Executive Chef Kevin Rathbun lured him away to work at NAVA in Atlanta. For the past nine years, Pastry Chef Kirk Parks has continued to create incredible desserts for NAVA. NAVA is owned by the prestigious Buckhead Life Restaurant Group, which includes: Bluepointe, Pano and Paul’s, 103 West, Buckhead Diner, Chops, Pricci, Veni Vidi Vici, Atlanta Fish Market, Kyma, Bluepoint, Buckhead Bread Company and Corner Café.While at NAVA, Chef Parks completed his degree in the culinary arts program with honors from the Art Institute of Atlanta. Chef Parks has garnered many awards, including in 1993, The James Beard Foundation, Baker of the Year of the Southwest. Chef Parks has been published in Southern Living Magazine, Food and Wine, Bon Appetite, Gourmet, Atlanta Magazine, as well as appearances on many local TV stations. Chef Parks has won awards and honors for such acclaimed desserts as his B&B Cube, Banana Quesadilla, Apple Pinon Enchilada and the Chocolate Pecan Pie. He teaches cooking classes at local cooking schools such as Cooks Warehouse and The Kroger Cooking School and has consulted on various area restaurant dessert menus. Chef Parks is in the process of writing a pastry cookbook that will demonstrate the ease of preparing restaurant desserts at home. Kirk resides in Marietta, Georgia with his wonderful wife, Freida and step-daughter, Kimberly. |
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© 2007 KEVIN RATHBUN STEAK - All Rights Reserved. |
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