Meet Bruce Kalman: From New Jersey Pizzeria to a Culinary Force
Bruce Kalman, the Founder and Smoker behind Soulbelly, traces his culinary journey back to his roots in Paramus, New Jersey. A native of the Garden State, Kalman's passion for cooking ignited at a young age when he started working in a local family-owned pizzeria at the tender age of 13. Little did he know that this humble beginning would pave the way for a remarkable career in the world of gastronomy.
Reflecting on his culinary odyssey, Kalman shares, "I started cooking at 13 in a local family-owned pizzeria, and I never looked back. I really enjoy it—beyond the food, it’s about the energy of the kitchen, the camaraderie, the teamwork, it’s awesome. Every day is a challenge." His culinary acumen was further honed through a hands-on culinary program at Jersey City’s Hudson Community College, setting the stage for his future culinary endeavors.
After climbing the ranks in local kitchens, Kalman made his mark in Chicago, serving as the executive chef for renowned restaurants such as Okno, Green Dolphin, and Coco Pazzo. In 2011, Kalman made the move to Los Angeles, where he played a pivotal role in launching Santa Monica's Misfit and later showcased his culinary prowess at West Hollywood's The Churchill, excelling in creating house-made charcuteries, pastas, and desserts.
Not one to rest on his laurels, Kalman expanded his culinary footprint by founding Knead & Co. and becoming a chef-partner for California's Sunkist Growers, championing the cause of local and family-owned citrus growers. Kalman's dedication to indigenous ingredients extends beyond the farmers' market, as he forges strong connections with local providers to keep the operations' carbon footprint low, support the local economy, and offer diners high-quality vegetables, meats, and cheeses sourced directly from the region. Known for his unwavering dedication to nose-to-tail animal butchery, Kalman's culinary philosophy is a celebration of utilizing every part of the animal to create dishes that are as sustainable as they are delicious.
With notable achievements as the Chef and Co-Owner of UNION in Pasadena and the Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.'s Grand Central Market, Bruce Kalman stands as a culinary luminary whose commitment to excellence, sustainability, and community shines through in every dish he creates.
His latest venture, Soulbelly BBQ, is a testament to Kalman's love for butchery, infused with a chef's creativity in flavours and techniques. Described as "New School BBQ," Soulbelly BBQ offers a fresh perspective on regional barbecue, featuring thoughtful sides, snacks, and artisanal pickles from Kalman's side project, BK Brinery. Each dish is a harmonious blend of tradition and innovation, showcasing Kalman's culinary prowess and his dedication to delivering a memorable dining experience.
Bruce Kalman's culinary journey has been peppered with accolades and recognition from industry giants. With a James Beard nomination for "Rising Star Chef" and triumphant appearances on popular TV shows like Food Network's "Chopped" and "Beat Bobby Flay," as well as Esquire Network's "Knife Fight," Kalman has solidified his status as a culinary force to be reckoned with. His notable stint as a cheftestant on Top Chef Season 15 further showcased his talent, landing him in the top 5 and capturing the hearts of viewers with his innovative dishes.
Kalman's star continues to rise as he graces the screens of popular shows such as Hallmark Channel's "Home & Family," CBS's "The Talk," Viceland's "Untitled Action Bronson Show," and "Last Call with Carson Daly." Most recently, Bruce emerged victorious on "Battle of the Decades," adding another feather to his cap of culinary triumphs. As anticipation builds for the upcoming "Tournament of Champions," set to air in early 2024, Kalman's fans eagerly await to witness his culinary prowess on display once again.
Bruce Kalman's culinary journey is a testament to his relentless pursuit of excellence, his innovative spirit, and his unyielding passion for creating unforgettable dining experiences. As he continues to push the boundaries of culinary artistry, Kalman remains a beacon of inspiration for aspiring chefs and food enthusiasts alike, proving that with dedication, creativity, and a love for the craft, the possibilities in the world of food are truly endless.
