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Meet Kevin Rathbun of Rathbun’s, Kevin Rathbun Steak, Krog Bar, and KR Steak Bar

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Today we’d like to introduce you to Kevin Rathbun.

Thanks for sharing your story with us Kevin. So, let’s start at the beginning and we can move on from there.
Originally from Kansas City, in the Restaurant business for over 40 Years,1st cook job at 14 (sambos). Have an associate degree in hospitality management from Johnson County Community College, Overland Park Kansas. Ist sous Chefs job was at The American Restaurant in Kansas City Missouri owned by Hallmark cards. Moved to Houston where I was a sous chef at Brennan’s of Houston from there I went to Commanders Palace in New Orleans as a sous chef under Emeril Lagasse.

Moved to Dallas Texas and was the chef at Baby Routh (southwestern) for 7 years. Moved to Atlanta Georgia to be the chef-partner of Nava(southwestern) after 5 years became the corporate chef for the Buckhead life Group where I opened Bluepointe, Kyma and watched over Nava, Chops, Atlanta Fish Market as well. In 2004 Opened my namesake restaurant Rathbun’s (modern American) a year later opened Krog Bar (Spanish Tapas wine bar) 1 year Later opened Kevin Rathbun Steak (prime steakhouse) 5 years later opened KR Steak Bar (Italian inspired steakhouse).

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Smooth road never had a resume, always was approached by others to be the chef, Love what I do. Felt as if I was a little behind in opening my own restaurant at the age of 41. But I look back and realize that the 27 years working for others was invaluable.

So let’s switch gears a bit and go into the Rathbun’s, Kevin Rathbun Steak, Krog Bar, KR Steak Bar story. Tell us more about the business.
Rathbuns Restaurants are all different concepts, I try to make them feel as if it was family from the staff to the customers. Hospitality is the key ingredient. I’m a chef by trade so I’ve spent many hours in the kitchen producing soulful food. Earlier years I might have been very innovative but as I’ve gotten older I’ve realized to give the customer what they want, I believe that doing soulful food that the majority can enjoy with great service and genuine hospitality is the key.

As a company I’m most proud of my team, they’re the lifeblood of what keeps me going day today, with over 150 staff members I’m proud to be able to help all of them grow, learn and be a part of the Rathbun family. I feel I’ve set my self apart by being extremely humble, there is no place for egos in the Rathbun brand. I realize this keeps going back to hospitality but this is what sets us apart from others.

Has luck played a meaningful role in your life and business?
I’ve been very blessed and lucky at the same time, meeting my wonderful wife of almost 30 years who understands the commitment to the restaurant business and the sacrifices one has to give to be in the hospitality business. My wife is an integral part of why I stay grounded and she is my biggest cheerleader.

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