Welcome to My Personal Page
Christopher Meers/Lettuce Entertain You
Lettuce Entertain You Enterprises Inc.
Mr. Richard Melman
Ed and Karen Colson
For me there has always been a direct correlation between food, passion, health and inspiration. Passion drives me to be the best Teacher and Chef on a daily basis. I was taught invaluable skills that have helped shape my life into what it is today. Now it’s my turn to educate, help and teach. I love having the opportunity to combine my two loves, cycling and cooking. This ride is less about the sport and more about building and promoting awareness to this foundation, No Kid Hungry.
One in five children struggle with hunger in America and together we can help prevent this. By donating to this cause, you will help feed children around the country and give them the opportunity to wake up less hungry; thus more able to focus on their education and ultimately provide a more promising future. Just one dollar can help a child access ten meals as well as provide a jump-start to ending hunger in your community. Please help me in raising 20,000 dollars to raise awareness and connect families with the resources they need to provide their children with nutritious food.
Chef/ Partner, Lettuce Entertain You Enterprises
Jeff Mahin is a chef/partner at Lettuce Entertain You Enterprises (LEYE) and the creative force behind Stella Barra Pizzeria (Santa Monica, Hollywood, Chicago, North Bethesda), Summer House Santa Monica (Chicago, North Bethesda), Do-Rite Donuts (Chicago) and M Street Kitchen (Santa Monica). At just 31 years old, Mahin has accumulated several industry accolades including Zagat “30 under 30” list in 2012,Forbes “30-under-30” list of hospitality industry up-and-comers in 2012, Restaurant Hospitality’s “13 to watch in 2013” and StarChefs “Los Angeles Rising Star Restaurateur” in 2014. He was also a contestant on Season 1 of ABC’s “The Taste.”
The oldest son of a scientist and engineer, Mahin spent much of his teen years using his natural talent and instinct to construct and deconstruct whatever foods he touched within his family’s kitchen. At age 17, Mahin began his professional training at the California Culinary Academy, and later studied science and mathematics at University of California, Berkeley. Mahin has had experience working in prestigious kitchens around the country from Nobu in New York City to San Francisco’s Millennium, Blackhawk Grill and Patrick David’s. In 2006, he became a laboratory assistant at the three star Michelin-rated restaurant, The Fat Duck in Bray, Berkshire, England under chef/owner Heston Blumenthal. While at The Fat Duck, Mahin participated in BBC’s “In Search of Perfection” documentary, creating and recreating well-known dishes, including pizza—which would later become his signature.
In 2007, Mahin headed back to the U.S. where he assisted famed chef Laurent Gras in opening L2O in Chicago, LEYE's Michelin-starred modern seafood restaurant. He then started as a corporate chef within LEYE, collaborating closely with the hospitality group's partners to develop new ideas for some of the group’s most revered restaurants.
Mahin opened his first LEYE concept, artisanal pizzeria Stella Barra, in Santa Monica in 2011. There he experimented with more than 30 different variations to create restaurant’s signature pizza crust, using locally-milled flour and seasonal, farmer’s market ingredients to craft the ever-changing menu. His California concepts now also include M Street Kitchen in Santa Monica, and a second location of Stella Barra in Hollywood.
In 2012, Mahin expanded to Chicago, partnering with Chef Francis Brennan to open artisanal doughnut shop Do-Rite Donuts. Doughnuts are prepared daily in small batches (never more than 36 at a time) utilizing seasonal ingredients like Meyer lemon in the winter and fraise des bois in the spring. Mahin even created a Truffle Donut for 2013 white truffle season, topped with shaved Valrhona white chocolate, truffle-infused glaze and Murray River salt, finished off with a dusting of freshly shaved Alba white truffles. A Do-Rite Donuts second location in Chicago opened July 2014.
In addition to Do-Rite, Mahin increased his Chicago presence in fall 2013 with two new Lincoln Park restaurants: his third iteration of Stella Barra, as well as a new concept, Summer House Santa Monica, bringing laid-back California-style cuisine to the Windy City.
In the early 2015, Mahin extended his reach to the East Coast with the opening of both Summer House Santa Monica and Stella Barra in North Bethesda, MD.