James Beard-Nominated Chef
TV Personality
Restauranteur
Culinary Innovator
Born and raised in northern New Jersey, Bruce Kalman first stepped into a kitchen at age 13, flipping pizzas in a local pizzeria and discovering a lifelong passion for food. He honed his craft through a hands-on culinary program at Hudson County Community College in Jersey City, where close instruction and kitchen discipline shaped his early philosophy: respect ingredients, master technique, and always stay curious.
Bruce’s ascent through America’s kitchens reads like a culinary voyage:
In Chicago, he cooked under Paul Bartolotta at Spiaggia and led kitchens such as Okno, Green Dolphin Street, and Coco Pazzo.
He then ventured to Santa Fe and Phoenix, serving as executive chef in restaurants like Il Piatto and Chelsea’s Kitchen.
In Los Angeles, he helmed The Misfit in Santa Monica, then The Churchill in West Hollywood, embracing a philosophy of handcrafted cuisine — housemade charcuterie, fresh pasta, fermented goods, and seasonal produce.
Bruce’s Businesses
Regional American BBQ
1327 S Main St
Las Vegas NV 89104
Artisanal Pickles
Los Angeles CA
In Los Angeles, Bruce co-founded and co-owned UNION in Pasadena and Knead & Co. Pasta Bar + Market in Grand Central Market, bringing elevated Northern Italian cuisine into radical alignment with locality and ingredient integrity. Recognizing the power of terroir and transparency, he launched BK Brinery, his artisanal pickle line, in order to extend the ethos of “vine to jar” to every corner of the plate.
Most recently, Bruce planted new roots in Las Vegas with SoulBelly BBQ, a contemporary, chef-driven reinterpretation of American barbecue. There, he fuses his background in butchery, fermentation, and bold seasonal flavors with the heart and soul of regional smokehouse traditions.
Bruce is no stranger to the spotlight. He’s competed on Bravo’s Top Chef (Season 15), won on Food Network’s Chopped, bested challengers on Beat Bobby Flay, triumphed on Knife Fight, and appeared across national talk shows. His culinary excellence has earned him a James Beard nomination for Rising Star Chef.
Beyond the kitchen, Bruce’s creativity knows no bounds. He’s the frontman of Foie Grock, a chef cover band he co-founded with Duff Goldman. Offstage, he’s devoted to mentorship, community partnerships, and championing sustainable sourcing, rooting his work in integrity both on the plate and behind the scenes.
Bruce currently resides in Las Vegas. He balances his time between kitchens, developing new concepts, writing and mentoring, performing music, and enjoying life with his son and loved ones.