Logan Kendall

Inspired by southern food. I grew up frying cornbread with my grandmother and shelling peas with my grandfather. I am a forager and enjoy preserving the heritage of southern food. I believe I fell in love with food when I realized that it was one of the few things that you can replicate from those before you. I will never be able to play piano like my grandmother, but I can replicate her squash casserole recipe.
Curried Winter Squash • Smoked Peppermint Geranium Cream • Pumpkin Seed Snow • Lemon Thyme • Carrot
It’s Ok Probably. San Diego, CA
Co Founder / Chef. 1-2 yrs
Chefs Roll. San Diego, CA
Director of Culinary. 2-3 yrs
Acre. Auburn, AL
Chef de Partie. < 1 yr
Spectrum Resorts. Gulf Shores, AL
Food & Beverage Supervisor. < 1 yr
Wynlakes Country Club. Montgomery, Al
Sous Chef. < 1 yr
Eufaula Country Club. Eufaula, Al
Executive Chef. 1-2 yrs
Deboning poultry
Fish butchery
Homemade pasta
Knife skills
Food photography
Time management
BOH operations
Food styling
Food/menu costing
Ingredient sourcing
Recipe development

  • Art of the Plate

  • Searzall

  • Pecan Chile Beef Tartare

  • Dry Age Beef Project

  • Striped Sea Bass Crudo

  • Too Much Sauce Pop Up
Brand Ambassador for Kudu Grills
Co Founder of “Its Ok Probably” Pop Up Series
Eater San Diego “Top 5 Can’t Miss December Events”, December 2017
  • Duck Foot Brewing Consulting Chef
  • Duck Foot Brewing Consulting Chef
Logan Kendall
Logan Kendall
San Diego, CA
United States

Chef's Roll
Director of Culinary Relations

Logan Kendall is a young cook living in San Diego, CA, and currently Chef/Director of Culinary for Chefs Roll. Logan also works as a consulting chef, writing menus, creating concepts, and implementing systems into some of San Diego’s upcoming restaurant/brewery concepts as well as having just launched his pop up series “It’s Ok Probably” with dear friend Jessica Pilar. His cooking began in his hometown eventually working for David Bancroft at his JBF Nominated Restaurant Acre shortly after its opening. There he was educated and influenced by David’s approach to Southern Cuisine and his practices suggesting the importance of knowing where our food comes from and the responsibility we have to support our areas Farmers. In 2013, Logan moved to Eufaula, Alabama where he came on as a partner to his first restaurant shortly after. After leaving Eufaula, Logan stayed in his home state of Alabama working in Montgomery and Gulf Shores, continuing to study southern cuisine and educate himself about edible wild plants from the center of the state down to the coast before moving to California to work for Chefs Roll.A self taught chef and forager, Logan’s approach to food has changed a bit since moving to California, being influenced by the immense variety of produce and cultures. Logan’s flavor combinations and abstract plating style are emotionally influenced, attempting to express anger, anxiety, depression, or happiness into his plates by using a varying depths of flavor, techniques, poems, and plating styles. “I believe cooking is an expressive tool we have, its a responsibility. Its one of the most intimate forms of art there is because someone is literally consuming your efforts. Through cooking we are able to express emotions like being homesick and creating comfort by making your grandmothers squash casserole.”