Hi, I’m Chef Kevin Jurado Mr.
Kevin Jurado Mr

I create culture-driven dining experiences shaped by years in professional kitchens—from tapas and Oaxacan-inspired cooking to seasonal New American plates.

I turn my culinary journey into memorable, ingredient-respectful meals.

I started in the restaurant world young, washing dishes in my family’s restaurant and working my way through every position until cooking became my craft and my calling.

After culinary school at Asheville-Buncombe Community College in North Carolina, I built my career in kitchens from Curate Tapas Bar to New York—learning through experiences at Toro, Virginia’s, and the opening team of Oxomoco, where we earned a Michelin star and I became Chef de Cuisine. I later cooked seasonally focused New American food at Bellwether and brought everything I learned to New Jersey, with stops at Bodegon and my current work at Minka in Cliffside Park.

Cooking is ikigai—my purpose in life.

What you can expect when you dine with me

I cook with purpose

Cooking is my ikigai—my purpose in life—so I design each course with intention, balance, and a clear sense of why every flavor belongs on the plate.

I’m built by real kitchens

I learned to cook in a family-owned restaurant and strengthened my foundation in culinary school, then sharpened my skills in professional kitchens where discipline, teamwork, and consistency matter every single service.

I respect the ingredient

My guiding philosophy is simple: I treat every ingredient with respect, and I let that respect show in the technique, seasoning, and restraint of each dish.

Kevin is a phenomenal chef and person. His attention to detail and attentiveness in preparation of the menu and every dish during service was ok point. Thank you, Kevin, for making our 10 year anniversary a special one.

— James Godwin

Chef Kevin Jurado Mr

+1 2019369136

[email protected]