KALAN is a pop-up dinner series based out of Orange County,
Our mission is to combine the wonderful flavors of our childhood with a contemporary perspective, creating a fresh and unique take on Filipino cuisines.
We strongly believe in the utilization of locally grown fruits and vegetables from farms and community gardens, bringing the full flavor of the freshest ingredients to our dishes.
Most important of all, we are in love with food like so many of our fans. We take great pleasure in not only forming culinary innovations that make our guests smile, but also in cultivating connections and friendships with those we serve.
We welcome you to come explore the culinary world with us.
With great food and amazing friends,
We are KALAN
Chef AJ Santiago
AJ was born and raised in Northern Philippines. Growing up in a household of 12, he was exposed at an early age to the authentic cooking of his grandmother and uncles. After attending a career planning event in high school where he met with a culinary instructor from Art's Institute, AJ knew he was destined to be a chef. He spent the early stages of his career cooking at multiple Japanese restaurants and later joined Pappas Artisanal, where he met Chef Kyle Barretto. Shortly after, he spent several years exploring new cuisines and techniques, interning and working for renowned chefs in Southern California at restaurants like Roomforty, Union Pasadena, and Faith & Flower LA.
Chef Kyle Barretto
Born and raised in Yorba Linda, CA, Kyle spent a lot of time in the kitchen with both his Navy Chef grandfathers, sparking his interest in cooking. After high school, Kyle attended The Culinary Institute of America in New York for a short while before moving back home and finishing his education in Culinary Management at the Art Institute of Orange County. While studying, Kyle interned at Sashi in Manhattan Beach under Chef Makoto. After graduation, he worked at the Michelin-starred Hatfield's in Los Angeles as a Chef de Partie and later became part of the opening team that launched the re-vamped Landmark in Corona Del Mar, where he worked his way up to Sous Chef in just a few months.
After parting ways with Landmark, Kyle went on to work at Stonehill Tavern in Dana Point under Executive Chef Raj Dixit, where he learned to refine his previous training while developing a growing appreciation for farm-to-table cuisine. After a year at Stonehill Tavern, Kyle got offered to run kitchen operations at Pappas Artisanal as a Chef de Cuisine for 2 years.
"We wanted to go back to our roots," said Chef Santiago and Chef Barretto, "so we partnered up to create the pop-up restaurant Kalan Kitchen and focus on the unique cuisine and culture of the Philippines."
Find out when our next pop up is through EatFeastly
Dinuguan Sio Pao / Appetizer
dinuguan (pork offal stew), filled sio pao, whipped shiso butter
Eggplant Tortang Tamago/ Small Plate
charred eggplant, egg, lardo, marinated cherry tomatoes
Milkfish / Small Plate
milkfish, dilis buttermilk dressing, lettuce + turnips
Chicken Afritada / Entree
potatoe puree, bell peppers, sugar snap peas, pea tendrils, tomato gravy
Ube Mille Feuille / Dessert
ube napoleon pastry, red bean ice cream