Kevin Templeton of barleymash On What it Takes To Become An Award-Winning Chef or Restaurateur

Authority Magazine: Kevin Templeton of barleymash On What it Takes To Become An Award-Winning Chef or Restaurateur -- Listen Share I feel every chef /restaurateur should push themselves, as it’s so easy to be complacent. Taking chances and pushing yourself is the only way to truly grow. I feel every chef /restaurateur should push themselves, as it’s so easy to be complacent.

Taking chances and pushing yourself is the only way to truly grow. As a part of this series, we had the pleasure to interview Kevin Templeton. Nurturing a passion for cooking at the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon. Following graduation, Kevin returned to San Diego to work in restaurants throughout San Diego County. He perfected his culinary talents at such top restaurants as Top of The Cove, Peohe’s and Azul La Jolla. Kevin’s extensive wine and spirits knowledge complemented his flair for complex flavor profiles, accenting his extraordinary cooking style.

Kevin joined the Verant culinary team at Offshore Tavern, a result of Kevin’s passion for sustainability and local purveyors. Kevin made great effort to ensure the meat was all-natural, and the seafood sustainable. Despite some time away to experience the culinary world of Austin, Texas, Kevin returned to San Diego with some fresh ideas as the Executive Chef of Verant Group’s latest masterpiece, barleymash. At barleymash, Kevin strives to create enjoyable, unpretentious fare sure to please any food lover.

Since opening barleymash in 2012, Kevin has also helped open The Smoking Gun and Spill the Beans, in 2017, where he serves as part-owner and Culinary Director. He most recently helped open Hasta Mañana Cantina, in 2024, where he serves as Executive Chef. Kevin also currently teaches as Mesa College, as the Chef Educator for the culinary arts program. Thank you so much for joining us in this interview series! Before we dive in, our readers would love to get to know you a bit better. Can you tell us about your childhood backstory and what first sparked your passion for cooking? From an early age, I’ve always enjoyed making people smile.

It was when I was in high school when I really started to develop a passion for cooking. My friends would come over before going to a local punk rock concert, and I would cook for everyone. And that’s when I knew this is what I wanted to do for my career. I went to culinary school shortly after graduating high school and haven’t looked back since. You’ve successfully transitioned from chef to restaurateur. What inspired you and your partners to take that step, and what has that journey been like as an owner? The inspiration for becoming a restaurateur came from my business partners.

We all wanted to take the next step and try being an owner, instead of working for someone. It started with one bar/restaurant and now we have seven locations. It has been both challenging and rewarding. I think that all of us want to continue to push the boundaries and keep trying new things. With so many years in the industry, you must have some incredible stories.

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While the insights from Kevin Templeton are valuable for those in the culinary industry, the article does not present groundbreaking concepts or strategies that would significantly influence the broader brand/design industry.