Tangata at Bowers Museum Welcomes New Executive Chef Brian Kiepler

Tangata is excited to announce Brian Kiepler as the new executive chef. Kiepler is a longstanding member of the Patina Restaurant Group family and previously worked as the executive chef of both Nick & Stef’s Steakhouse and the Los Angeles County Museum of Art. Kiepler brings a refreshed menu to the restaurant, adding a unique twist to the Pacific Rim inspired cuisine.

Kiepler began his culinary career at age 16 at a local Cal-Italian restaurant in the San Gabriel Valley where he grew up. He joined Patina Restaurant Group as a line cook at Chronicle in Pasadena, and after graduating from nearby Southern California Culinary Academy, was promoted to sous chef of Pinot Bistro in Studio City. After catching the attention of Chef and Founder Joachim Splichal, Kiepler was named the executive chef at the Los Angeles Contemporary Museum of Art, where he ran the campus’ culinary operations. Three years later, he joined Nick & Stef’s Steakhouse as executive chef. In addition, Kiepler has worked in notable kitchens throughout Southern California, including Perch, Colony Palms Hotel, and Ace Hotel & Swim Club in Palm Springs, and served as corporate chef of Killer Shrimp, for which he opened three new locations.

Kiepler’s updated menu reflects global influences from his diverse culinary background—including that of the Pacific Rim—resulting in menu items to satisfy every palate. Starters include Grilled Asparagus with garlic, ginger, soy, tofu, and charred lemon; and Crab Cakes with a grilled pineapple relish, chipotle aioli, and soft herbs. Main courses for lunch include Blackened Salmon and Quinoa with orange, avocado, watercress, tomato, red onion, and caraway-yogurt dressing; Roast Pork with Filipino adobo, gingered cabbage, lime mayo, and fries; and Marinated Japanese Tomatoes with miso, avocado, cucumber, shallot, seaweed, and fried Togarashi croutons. Brunch highlights include a Brisket Breakfast Burger with house made ground brisket, fried egg, bacon, cheddar, aioli, and baby greens; Chilaquiles with ranchero sauce, avocado, onions, cotija cheese, corn chips, and fried eggs; as well as staples such as the Brioche French Toast with Vermont maple syrup, whipped butter, and fresh berries.

Tangata, which does not require museum admittance to dine, is open for lunch Tuesday through Friday from 11 a.m.-3 p.m. and for brunch on Saturday and Sunday from 11 a.m.-3 p.m. Visit www.bowers.org for information and tickets.

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