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Get to Know Nick & Stef's New Chef, Megan Logan

By Jenni Simcoe
Published: Wednesday, November 10, 2010, at 09:46AM
Nick & Stef's Executive Chef Megan Logan Eric Richardson

The new head chef at Nick & Stef’s Steakhouse may have only graduated from culinary school seven years ago, but at 28, Megan Logan has been working in a restaurant almost half of her life. “I started working at Hot Dog On A Stick when I was 15,” she said. “I was intrigued by the whole restaurant industry.”

From there, Logan’s climb to the top had her waiting tables and serving as a hostess before she was able to reach her goal of becoming a chef. While attending Cordon Bleu College of Culinary Arts in Pasadena, Logan completed an externship at Nick & Stef’s Steakhouse, the Bunker Hill steakhouse owned by Patina Restaurant Group.

After graduation, she stayed in the company, working at the Disney Concert Hall’s Patina Restaurant and quickly working her way up through the ranks. In 2007 Logan got her chance to show that she could run a kitchen with a stint at the company’s Hollywood Bowl fine dining restaurant. After the season was over, she moved back to Patina as a sous chef and worked in that position until her recent promotion.

Logan’s hard work has paid off. Back at Nick & Stef’s, she is now the head of her own kitchen.

“I am the only woman as an executive chef at the moment in the Patina’s California restaurants,” said Logan. She points out that being the executive chef is traditionally a male-dominated position. “I don’t think the staff treats me any differently because I am a woman. They are very respectful.”

“Over the last seven years, I have had the privilege of watching her grow and mature into one of the finest young chefs that I know,” said Joachim Splichal, chef and founder of Patina Restaurant Group. “Her natural culinary instincts combined with excellent technical skills have kept her on my radar and made her the perfect candidate for executive chef at Nick & Stef’s.”

Logan has put her own spin on the Nick & Stef’s menu. Using quality ingredients inspired by local farmers’ markets, Logan says simplicity is often the best way to showcase the fresh produce. One of the new sides she’s added to the menu is braised cabbage and kale fricassee with bacon lardon. “The menu is still steaks and traditional sides, but I’ve put my influence in some new sides and salads,” said Logan.

Nick & Stef’s Steakhouse / 330 S. Hope / patinagroup.com

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