18 APRIL 2026 K evin Ehret claims he “fell into” the restaurant business. But hearing him talk about his passion – one that burns as brightly as a roaring stovetop – it is doubtful that he became a chef by chance. He first became interested in cooking when he was 21. He was channel-surfing when he stumbled across a cooking show. After a few episodes of interest, he bought a landmark culinary book: Becoming a Chef. “I suppose my mom also influenced me because she taught me to cook some of the basics in third grade,” Ehret remembered. “She called it ‘getting me ready for bachelor living’ and said it would serve me well one day. I got to make the family dinner occasionally.” When he was 25, Ehret moved to New Orleans because “it’s a real food city.” He went to work for an old school chef who pushed him hard and when he wasn’t in the kitchen, he was made to read books about cooking. “He impressed upon me that if you want to be a chef, it has to be your whole life, not just 10-12 hours a day. You can’t just say you are a good cook; you have to prove it.” The next stop on Ehret’s road tour was Ashville, North Carolina, where he “cooked his way through the city.” These practical experiences, and the variety of food that he learned to prepare, convinced him that he wanted to have his own restaurant one day. That day finally came late last year when Ehret opened Neutral Ground Lounge on Thomas Road. The stylish restaurant offers a seasonal menu with small plates and crafted cocktails in a relaxed, almost living room- type setting. Vinyl records offer up a range of artists to complete the intimate vibe. Ehret admits that at some points, he lacked the confidence and motivation to open his own restaurant. “I was pretty discouraged and my father listened to my woes but was unsympathetic. He said ‘get off your butt and keep going,’” Ehret said. “My objective is to establish a place that’s meant for our neighborhood, somewhere people can come in, relax, and be treated to genuine hospitality. At the end of the day we’re just trying to create a place where people can have a good time, whether they’re here for an hour or the entire evening.” A single father, Ehret says his six-year-old son, Jackson, is his pride and joy. When he isn’t planning menus or cooking, he volunteers as the home room parent at Tavan Elementary School. “Being a father is the thing that makes me proudest in life,” he said. Ehret was born in Egypt because his father’s career took the family all over the world, and then to Phoenix. He and his older sister experienced numerous cultures, and therefore many different cuisines. Even still, pizza remains his go-to meal, and he admits he could eat it every day. This budding entrepreneur has come a long way from being a shy, unsure kid; someone who dropped out of college and was uncertain of his future. Today he is Chef Ehret and well on his way making his mark in the Phoenix restaurant scene. “How cool is it that I’m living my dream?” Kevin Ehret You can’t just say you are a good cook; you have to prove it. High Place 1/2 H