Many may have heard of chef Kevin Templeton from his appearance on Food Network’s “Beat Bobby Flay” in 2016, his work in the San Diego restaurant scene, or when he became “Chopped” Champion in 2019. But a select, special few may know him as the guitarist in the San Diego-based heavy metal band, Godhammered. “If I didn’t have music and cooking—if I didn’t have one or the other to balance out—I don’t think I would be very good at cooking,” he says. “The stress of it, then I get to go be with my best friends and just play really loud, scary music, causes a natural relief of everything.”
“I wouldn’t be able to do one or the other. And I’m glad I chose to be a professional chef as opposed to a musician,” he quips. But his ability to stay grounded in what brings him joy plays a huge role in why Templeton has been able to create a sustainable career and concepts that stand the test of time.
Back in 2018, FSR recognized Templeton as one of its Rising Stars “40 Under 40” as an emerging talent helping to define the future of full-service dining. Fast forward to today, and Templeton is equal parts innovator, college educator, showman, and always an advocate of sustainable, scratch-made cooking. “The restaurant ownership is definitely a challenge, but I luckily have amazing partners that really help balance it out and teach me the ways,” he admits.
Templeton’s culinary journey is deeply rooted in his San Diego upbringing, where he developed an early passion for farm-to-table cooking. After attending culinary school, he honed his skills at iconic local establishments including Top of the Cove, Peohe’s, Azul La Jolla, and Fox Sports Grill. He later expanded his repertoire in Austin, Texas, working at South Congress Café before returning to San Diego.
In 2012, Templeton opened barleymash in the heart of San Diego’s Gaslamp District, now one of the city’s most beloved staples. “We just celebrated our 13th year, which is crazy. That’s about a million in restaurant years downtown,” Templeton says. If he had to boil down the secret to powering that longevity, Templeton says adaptation and hospitality are everything.
The idea behind barleymash was to create a timeless place “that you feel welcome and comfortable, not too snooty,” he adds. The menu features progressive bar fare, with sharables ranging from double-battered chicken tenders to Citrus Vodka Shrimp Ceviche, and flatbreads like The Popper—with applewood-smoked bacon, jalapeño, cream cheese, ranch, crispy tobacco onions, and habanero jelly.
“One of the main partners just said, ‘Hey, I want you to make everything from scratch, and I want you to be over the top on everything and put as much alcohol in it as you can, too.’ So I said, ‘Oh, I can do that,’” Templeton recalls. “We’re kind of American comfort food, but we have a lot of Latino inspirations in there as well.”
His team at barleymash doesn’t skimp on scratch-made. They make their own mayo, ketchup, and mustard fresh daily. “I couldn’t be more proud,” he says.
Just a few blocks away from barleymash is The Smoking Gun, a retro neighborhood bar channeling 70s and 80s vibes with creative cocktails and standout burgers. On the daytime side, his Spill the Beans coffee and bagel shops have grown into a five-unit collection, each featuring housemade Cali-style bagels and inventive cream cheeses, supported by a central bakery commissary beneath Smoking Gun.
In 2024, Templeton also helped launch Hasta Mañana Cantina, a vibrant Baja-inspired concept near the baseball stadium. “We thought it was really important to open up a concept that’s absolutely beautiful, stunning when you walk in, but it’s not unaffordable.”
The food evolved, too. “In the beginning I went a little too authentic… and so we just kind of started leaning back and then just remembering we’re in San Diego,” he says. “It’s been an evolution, and it’s a little more applicable to everybody… we have some crazy spicy sauces that’ll burn your eyes and some more subtle flavors too.”
Templeton’s leadership and commitment to sustainable sourcing have helped shape Hasta Mañana’s identity. The throughline across all of his concepts is the same: authenticity, approachability, scratch cooking, and a heavy side of fun.
Templeton’s sourcing philosophy centers on a deep commitment to quality and long-standing relationships with local purveyors like Specialty Produce, which he’s worked with for more than 25 years; San Diego Seafood; and Central Meats—a 105-year-old locally owned and operated meat company. “We try to get at least 75, 80 percent organic in what we get,” he says. “There’s a business side of it, but it’s also like these guys are my friends. I want to hang out with them too. And I really think that makes a relationship very, very strong, as opposed to, ‘What’s your best deal?”
The culture he’s built with his partners, vendors, and team is rooted in mutual trust and long-term vision. It’s why many of his kitchen staff have stayed with him for years, and why guests keep coming back. Templeton sees value not just in great food, but in consistency and human connection.
That lesson in balance—between authenticity and accessibility—shows up again and again in Templeton’s approach to hospitality. Whether it’s sourcing ingredients from local purveyors or encouraging patrons to “rip some shots of tequila before a game,” a fun guest experience is always center stage.
While Templeton’s 2019 “Chopped” win brought national attention, the experience was anything but glamorous behind the scenes. “People ask if I had a great time, and I’m like, no—I was totally stressed out,” he says.
Still, the high-pressure competition sharpened his skills and reinforced his creativity under pressure. “You’ve got 20 minutes to figure it out. That’s speed,” he says, noting his knack for making something out of whatever ingredients are on hand. The exposure also offered a chance to rally the local community. “We threw viewing parties and packed the house with support from friends, purveyors, and other restaurants,” he says. “That felt really good.”
Behind the success, Templeton says the secret ingredient and the true foundation of a lasting career comes down to passion. “You’re not gonna make money for a long time in this industry, and you’re gonna work crazy hours.” What’s kept him going is simple—he loves the act of feeding people. “I love creating food. I love putting smiles on people’s faces… that’s my love language for sure, is feeding,” he says.
That passion carries into the classroom, too. Templeton teaches at Mesa College in San Diego, mentoring the next generation of chefs. “When COVID happened, I saw this whole industry just falling apart,” he recalls. “I really wanted to give back and just try to spark some influence in the younger generation of chefs, and genuinely I really have a good time with it.”
He also finds hope in the next wave of talent. “I am seeing this younger, 19, 20, 21-year-olds actually ready to do this,” he says. “They’ve got some tough skin and they want to get down and dirty. The industry has changed quite a bit over the million years I’ve been doing it, but I like to see more hardcore chefs coming out of it now.”
With multiple restaurants under his belt—including barleymash, Hasta Mañana Cantina, The Smoking Gun, and five Spill the Beans coffee + bagel concepts—Templeton still finds time to play death metal with Godhammered. “People ask, how do you find the time? You have to make the time for that,” he emphasizes.
Looking ahead, Templeton says the goal isn’t to slow down—it’s to keep pushing forward with purpose. barleymash will always be his “baby,” but what excites him now is growing alongside his team. “I have an amazing executive sous chef—most of the time she’s kicking me out of the kitchen now,” he jokes. “She’s like, ‘Can you please just go away?’”
“It’s a really hard environment for restaurants right now,” he adds. “So I’m focusing on how we get people to come out more, have a good time, and just keep asking ourselves: What’s the next step?” That, he adds, will be his mission in the years to come.
