MEET TEV – THE MAN BEHIND THE FIRE

WHO IS TEV? – THE MAN BEHIND THE FIRE

If you’re from South LA and haven’t yet discovered Tev’s Kitchen, we must ask—where have you been? The culinary genius behind the mouthwatering jerk chicken, flavorful oxtails, and curry that tastes like it was crafted with love by your auntie is Tevin “Tev” Love. This Jamaican-born, Inglewood-raised chef embodies grit, soul, and a profound love for his community.

Tev arrived in Los Angeles from Jamaica as a teenager, bringing with him not just his culture and accent, but most importantly—his rich flavors. Growing up in Inglewood, he hustled like every young person seeking their path. From screen printing to party promotions, he tried it all, but it was in the kitchen that he truly thrived.

Food became his connection, his comfort, and his hustle.

He began by cooking meals for friends, then for friends of friends, and soon strangers were lining up. News spread quickly because in LA, when something is exceptional—it truly stands out.

BUILDING TEV’S KITCHEN – BRICK BY BRICK

By 2021, Tev had established a food truck, making appearances wherever possible—parking lots, friends’ backyards, you name it. With a table, steam trays, and a bustling crowd around him, he became a local sensation. His jerk chicken was slow-smoked, his curry was packed with heat, and his mac & cheese boasted a delightful soul-food crumble on top. It was never just about the food; it was all about the vibe.

However, Tev aspired for more—a permanent home. In 2023, he signed the lease for a dilapidated old building located at 48th and Western.

Tev didn’t merely open a restaurant; he constructed one from scratch. Literally.

When he received the keys to his location on 48th Street and Western, the building was in such disrepair that most people wouldn’t have given it a second glance. Yet, Tev recognized its potential. While he waited for permits and construction to progress, he did what any true hustler would do—set up an outdoor kitchen and continued to cook. South LA came out in droves. Folding tables, folding chairs, food served from foil trays, music playing, and the community vibing together.

By September 2024, Tev’s Kitchen officially opened its doors, and now, the line often stretches down the block on weekends.

📍 Pull Up

Tev’s Kitchen
1905 W. 48th Street, Los Angeles, CA 90062
Tues–Fri: 1:30 PM – 6:30 PM
Sat–Sun: 1:30 PM – 6:00 PM
Follow on Instagram → @tevskitchen

COMMUNITY IS THE INGREDIENT

.Tev’s Kitchen is more than just a dining spot—it’s a movement.

With Tev in the neighborhood, the atmosphere transforms. Local families gather after church, creatives hold casual meetings on the patio, and children from the area stop by for a meal. It’s the kind of place that embodies the warmth of home, even for those just passing through.

Tev also dedicates significant effort to giving back—donating clothing to Skid Row, supporting local vendors, and maintaining affordable prices. In a city facing gentrification, he has made it clear: this is for us.

FLAVORS FROM THE MOTHERLAND, MADE FOR LA

The Menu? A Daily Surprise!
Every day brings a new menu—no laminated flyers or QR code menus in sight. Instead, it’s all displayed on a whiteboard, crafted by hand. That’s a testament to its freshness.

One day, enjoy jerk shrimp tacos accompanied by pineapple slaw. The next, savor curry goat served with fried dumplings. Collaborations? Absolutely! His jerk burger, created with StormBurger, sold out within an hour.

The essence of his food isn’t about extravagance; it’s all about being authentic. It embodies home, love, and the vibrant spirit of Jamaica, brought to life by a chef from South Central.

WHAT TEV’S KITCHEN MEANS TO LA

In a landscape where mom-and-pop shops are often pushed out and culture gets watered down for trends, Tev’s Kitchen is the real deal. It represents legacy, flavor, family, and pride. And it proves that when the community supports one of its own, everybody eats.

If you’re pulling up to Tev’s, just know—it’s more than food. It’s history, hustle, and heart… all served hot with a side of Scotch bonnet sauce.