Jeff Mahin is a chef partner at Lettuce Entertain You Enterprises (LEYE) and the creative force behind Stella Rossa Pizza Bar and M Street Kitchen in Santa Monica, CA as well as Do-Rite Donuts in Chicago, IL, which opened in February 2012. At just 29 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 and Restaurant Hospitality's 13 chef's to watch in 2013. In 2013, Chef Mahin plans to expand in both the Chicago and Los Angeles market.

The oldest son of a scientist and engineer, he 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, Berkley. 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 became his signature.

In 2007, Mahin headed back to the U.S. where he assisted famed chef Laurent Gras in opening L20 in Chicago, LEYE's three-star Michelin rated, modern seafood restaurant. From 2008 up until the 2011 inception of his first concept, Stella Rossa Pizza Bar, Mahin worked as a corporate chef within LEYE, collaborating closely with the hospitality group's partners to develop new ideas for some of LEYE's most revered restaurants.

At his artisanal pizza concept Stella Rossa, Mahin experimented with more than 30 different variations to create the restaurant's signature pizza crust, using locally milled flour and seasonal ingredients from the Santa Monica farmer's market to make up the ever-changing menu.

Farm To Table Chef, Chef, Food industry, Food & Wine