Kurt Metzger

Executive Chef – Concept Catering by CK

 

At age 28, Kurt Metzger has already made a big impact on Los Angeles dining scene and continues to receive national attention. Metzger’s vibrant, simple flavors—drawing on products from Southern California’s exceptional farmers—have captivated diners and critics alike.

While at Roxxis, Metzger received tremendous critical acclaim for his California-inspired French cuisine. Though he eschews labels, Metzger describes his style of cooking as “ingredient-inspired and ingredient-driven,” which results in pure, clean flavors, grounded by flawless classic technique. His weekly Saturday morning trip to the farmer’s market is reflected in the constantly changing menu as are his longstanding relationships with growers like Chino Farms, whose brussel sprouts are featured alongside the Roasted Birkshire Pork, Lady Apple, Roasted Turnip and Bacon.

Born in the Los Angeles area, Metzger knew at a young age that he wanted to be a chef. Encouraged by his mother, whom he describes as “a great cook,” Metzger tried as many recipes as he could, gleaned from cookbooks and the cooking shows of Julia Child and Nathalie Dupree. One day after school, Metzger’s mother came home to find her 12-year-old son de-boning a leg of lamb. Metzger took his first professional job in the kitchen of a local restaurant after moving to Houston, Texas. After high school, he moved to New York, where he studied at the Culinary Institute of America at Hyde Park. While in San Francisco Metzger did a stint as chef for Crittics.

Metzger cites his time working alongside mentor Mark Wexler at Bistro 45 as another defining experience. “Mark taught me how to create relationships with purveyors and make ingredients shine,” he says. After Wexler left his executive chef position in 1996, Metzger was asked to fill his role, which led to a string of successes. Before leaving Bistro 45, his cooking also propelled the restaurant into the Nation’s Restaurant News Fine Dining Hall of Fame.

As the executive chef of Concept Catering by CK, Metzger says that he has “more opportunities than ever before” with the company’s complete support and the help of a larger, highly trained staff. This freedom is expressed in his Chef’s Tasting Menu, which offers two separate preparations of an ingredient for each course. “There’s a lot more I can do here,” he says, “and I have more potential here.” Considering all that Metzger has already accomplished, that’s saying a lot.