Bruce Kalman’s Northern Italian cooking style embraces the diverse and abundant produce of California to create exquisitely balanced flavor profiles meant to warm the soul at KP Hospitality concepts like UNION in Pasadena, CA and Knead & Co. Pasta Bar + Market in L.A.’s Grand central Market. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high quality vegetables, meats, and cheeses straight from the source.
The mindful chef’s culinary career began in his hometown of Paramus, NJ. “I started cooking at 13 in a local family-owned pizzeria, and I never looked back,” he says. “I really enjoy it—beyond the food, it’s about the energy of the kitchen, the camaraderie, the teamwork, it’s awesome. Every day is a challenge.” He moved to Chicago to serve as executive chef for restaurants including Okno, Green Dolphin, and Coco Pazzo. He landed in Los Angeles in 2011 to launch Santa Monica’s Misfit, and later joined West Hollywood’s The Churchill, at which he excelled in producing housemade charcuterie and pastas. Kalman gained recognition from James Beard, with a nomination for “Rising Star Chef,” and appeared on the Food Network to earn a “Chopped” championship title as well as on Esquire Network to win “Knife Fight.” Most recently, Bruce was a cheftestant on Top Chef, season 15 filmed in Colorado.