Kevin Rathbun is one of Atlanta’s most magnetic culinary forces, a chef and restaurateur whose bold flavors and larger-than-life personality have helped shape the city’s dining scene for decades. But long before he became a household name in Atlanta, his passion for cooking was sparked in the heart of the Midwest.
Growing up in Kansas City, Rathbun developed an appreciation for food early on. “My mother was a great cook, and my dad was a great barbecue guy,” he shares. Rathbun began cooking at just 14, working in a 24-hour restaurant where brunch, lunch, dinner, and late-night eats were all on offer—a crash course in both stamina and flavor.
From there, Rathbun’s ambition took him into some of the most legendary kitchens in the country, where he sharpened his craft alongside icons like Emeril Lagasse and Ella Brennan. By the time he landed in Atlanta more than three decades ago, he was ready to leave his own mark. “I love food, and I love making people happy,” Rathbun says. “I get lots of inspiration from my childhood, and all of the places I have worked.”
In 2004, he transformed a raw warehouse in Inman Park into Rathbun’s, a modern American restaurant that instantly became the city’s hottest ticket, earning national acclaim from Esquire and Travel + Leisure. He followed with beloved concepts like Krog Bar, Kevin Rathbun Steak on the BeltLine, and KR Steakbar—each one reflecting his signature mix of bold flavors, show-stopping hospitality, and an instinct for creating spaces that feel both welcoming and electric.
After 31 years in Atlanta, Rathbun sees the city as a true culinary melting pot—one that now offers everything from casual neighborhood gems to high-end destination dining. What excites him most is how Atlanta’s restaurant culture has become increasingly local, with vibrant communities forming around neighborhood spots where people want to eat well and stay close to home.
According to the veteran chef, that sense of place and loyalty is exactly what great restaurants are built on. And few formats, he says, inspire the kind of repeat devotion quite like a steakhouse—timeless, comforting, and endlessly appealing when done right.
When it comes to steakhouses, Rathbun believes greatness is about far more than a quality cut of meat—though sourcing is essential. “Make the ingredient the best, and buy the best,” he emphasizes. But he also understands that steakhouses occupy a unique space in dining, where tradition matters just as much as creativity. “Steakhouses can’t jump off the edge too far,” he says. “People that come through and through want meat and potatoes at the end of the day.”
The challenge, and the opportunity, lies in striking the right balance: delivering comfort and familiarity while still offering something elevated. For Rathbun, the best steakhouses are the ones that can “meet the masses and the classes at the same time,” appealing to both longtime regulars and adventurous diners alike.
His approach is rooted in simplicity, guided by a love of open-flame cooking and the deep, smoky flavor that comes from a perfect char. “I’m a grilling guy—I love fire,” he admits. “I think any steak should be cooked on open fire.” After decades in the business, he’s come to believe restraint is often the mark of mastery. “A great steak, seasoned well, done right, doesn’t need a lot of extra stuff,” he explains. “Nor does a piece of fish or scallop. Let a great protein stand on its own.”
Still, Rathbun’s creativity never stops. “I have 2,500 cookbooks—I don’t read them, I scan them,” he says. “When I see a combination I haven’t seen, that’s where I dig in.”
As a veteran of Atlanta’s culinary scene, Rathbun has no shortage of wisdom to share about staying grounded in quality, listening to your guests, and letting passion—not ego—drive the kitchen. “Stay focused on ingredients, and listen to what your customers want,” he says. “When I was younger, I changed the menu all the time—now, I don’t think it’s necessary.”
Rathbun’s success has never been about chasing trends or constantly reinventing the wheel—it’s about mastering the fundamentals, honoring the ingredients, and creating restaurants that people return to again and again. Whether he’s firing steaks over open flame, building neighborhood institutions, or drawing inspiration from decades of experience, his philosophy remains refreshingly grounded: cook with heart, stay focused, and give people what they truly want.
