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 From his humble beginnings in Kansas City where he started working as a dishwasher at Sambo’s to defeating Chef Bobby Flay on Iron Chef alongside his brother Kent, Kevin Rathbun has had quite the journey. He spent 30 years working and learning from others in the restaurant business and has even worked with celebrity chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karratossos.
Not only has Rathbun perfected his technique in the kitchen, but he’s perfected his passion for owning and operating his own businesses as well. In fact, today this renowned Executive Chef co-owns three of the best restaurants in Atlanta and perhaps in the United States. His restaurants have received numerous prestigious awards…all of which have been well-deserved.
 His first endeavor was his namesake restaurant, Rathbun’s, which opened its doors in 2004. Offering Kevin’s take on Modern American Cuisine, the menu features over 50 items along with specials every night. He offers “Crudo plates,” “Small plates,” entrée’s consisting of “Big plates” and “Second Mortgage plates.” The signature items are scallops, the lobster taco, the 20 oz. Ribeye with blue cheese, and the veal chop with sweet corn Gouda. I know…this is making you hungry already, isn’t it?
After visiting Spain, Kevin returned with a vision of an intimate wine bar with small tapas plates. He worked with restaurant designers and architects to create his next restaurant, Krog Bar, in 2005. Dining in this Spanish style wine bar offers an intimate interior with excellent cuisine. The menu has staples and also features daily specials of hot plates.
 In 2007, he opened Kevin Rathbun Steak which was his biggest endeavor to date. Only 1 and a half blocks from Rathbun’s and Krog Bar, Kevin found an old cotton warehouse and turned it into this one of a kind steakhouse. Kevin Rathbun Steak features Prime steaks form Allen Brothers in Chicago along with a menu that expands to over fifty items. Kevin wanted his steakhouse to have the “new modernized atmosphere and menu,” and he did that by incorporating seafood, alternative meats, new and creative appetizers and a list of over fifteen sides. A completely chef driven menu with organic meats and heritage breed animals, he also uses local produce continuing to keep this restaurant as one of the nation’s top steakhouses.
Kevin resides in Atlanta with his wife Melissa. In his spare time he enjoys philanthropy, reading cookbooks, dining out, fine cigars and traveling. He also humbly admits that in his next life, he’d have a passion for restaurant designing. He’s definitely came a long way baby from his dishwashing days! So…the next time you’re in Atlanta, go by one of his fine restaurants to dine and pay tribute to this inspiring chef. 
A recipe from Kevin Rathbun featured at Kevin Rathbun Steak:
Jalapeño Creamed Corn yield 4 servings
2 and a half cups charred corn (decobbed)
1 cup garlic cream**
1 T small diced jalapenos
1T small diced shallot
1 T sliced shallot
Two thirds cup sharp cheddar cheese
Salt and pepper to taste
Preparation:
Char corn in hot iron skillet.
In a separate pan, add corn, jalapenos, shallot and garlic cream.
Bring to simmer, reduce by one-forth volume. Add scallion and cheese. Stir to blend and melt cheese. Season to taste with salt and pepper.
**Place one half cup 40 percent heavy cream in heavy sauce pot, add 8 peeled cloves of garlic, bring to a simmer, turn down and let reduce to 1 cup.
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His second endeavor, 
After graduating with a political science degree, Jason realized his culinary talent and interest and enrolled in the prestigious Culinary Institute of America in Hyde Park, NY.