Table Talk | Chef's Kiss Ristorante
Jesse Page and Dustin Pfamatter | Co-Owners | 1618 SW Washburn Ave. Topeka
Two best friends spent years hunting for great Italian food in every city they visited — then decided to create that destination right here in Topeka. At Chef’s Kiss, traditional Italian meets Southern cooking and beyond, with a curated dessert menu for those with a sweet tooth.
Head Chef Kelli Page answered TK’s questions about how Chef’s Kiss Ristorante came to fruition and the passion for Italian cuisine.
What inspired you to open your restaurant in Topeka?
It started as several conversations over dinner. Dustin and I have been best friends for seven years and our families do a lot of things together. That includes going on trips, whether it be to Kansas City or all the way to Colorado or Southern Missouri. One thing we always do is try to find the best Italian spot in each city we visit.
Dustin wanted to open a bar and I loved working in the restaurant industry. We decided why not do both and bring to Topeka what we’re searching for when we travel? We wanted to be that spot for Topeka because, in our opinion, it really didn’t have one. The idea was to bring something unique, to be that “hole in the wall” where it may be small but you can always count on good food and great service. We searched for a place to open a restaurant until one day the sign went up at 17th and Washburn, and we knew we had to check it out. We saw the place and it was perfect, albeit a bit rundown, but we saw potential in it and set out to make it happen.
What unique flavors, dishes or experiences can customers expect?
My restaurant experience has been eclectic. I have worked in Italian restaurants, steakhouses, burger joints, bars and grills. You name it and I have done it. I grew up in a home-cooking-style restaurant owned and run by my grandmother. We designed our menu with that food knowledge in mind. Our dishes are traditional Italian dishes but they’re not made traditionally. Most of them are inspired by Southern cooking, combined with knowledge learned elsewhere, to give the customers the best-possible product.
Given our diversity of food knowledge, limiting ourselves to Italian food seemed small minded. We both have Italian heritage and we both have experience in the restaurant and service industries. We wanted to make it special but add a little something extra. The name Chef ’s Kiss came from my daughter. When we landed on that name, Dustin told me I could run specials that aren’t exclusively Italian. I loved the idea and so did everyone else involved. We ran with it.
Dustin also has a huge sweet tooth and loves baked goods, so he wanted to add something to the menu that would appeal to sweet lovers like him. With the help of our dessert chef, Jared Maler, we came up with the best homemade dessert menu Topeka has ever seen — at least in my opinion!
How have you navigated the challenges of launching a new restaurant?
Launching a restaurant in 2025, after being out of the restaurant industry since 2015, has been more than a challenge. The industry has changed so much in a decade that none of us really knew what to expect. DoorDash didn’t exist back then and neither did social media, at least not the way it does now.
We asked questions and the community answered. Some in a positive way and some in a not-so-positive way. Either way, we have learned from it. We also received an outpouring of support from employees, specifically those with a lot of experience in the restaurant industry in the last decade, and you bet we hired them. Our kitchen manager, Kodiak McBride, has helped a lot with development and new ideas, as well as our experienced wait staff and kitchen crew. We hardly knew any of these people before we opened our doors, but we are all a family now. This community gave us that.
What role do you hope your restaurant will play in Topeka’s growing food scene?
We hope that Chef ’s Kiss will not only become a frequent spot for the residents of Topeka, but a stop for anyone passing through. I am sure everyone hopes that, but it’s our belief that we have created something unique here, and we will continue to adapt to the community’s needs. Just last week, we received requests for more signature cocktails, later operating hours and showing sports games on local channels. You asked and we answered. We are now open late for appetizers and drinks and we’re also showing local games. We even have plans for more live music and karaoke.
Can you share a personal story from the restaurant’s opening that captures what makes this venture special to you?
During our soft opening, we had a plan that we thought was pretty solid. Like all the best-laid plans, nothing went the way it was supposed to. Our hot water heater went out and had to be replaced mid-dinner service. It was a rough night and we barely made it through. By the end, everyone on the staff felt pretty hopeless. We scrapped our old plans completely, then replanned the way we did everything. It taught us something: improvise, adapt and overcome.
What makes Chef’s Kiss a great place to dine?
Because it isn’t a job, it’s literally everything we have learned and worked for our entire life, all rolled into one. We have taken a big, diverse group of people and molded their knowledge into one big experience for people to enjoy.
Dustin has years of experience in customer service and administrative duties, so he makes sure the restaurant provides excellent service and delicious drinks to the guests while also keeping the books in order. Jesse was a truck driver for the hospitality industry and does all our inventory, organization and ordering. Jared is a perfectionist who wants to achieve and display perfection in all he does, so he makes sure the desserts are like nothing you’ve ever tasted before, and beautiful, too. Kodiak has years of restaurant experience in both the front and back of house, so he maintains our schedule and makes sure everyone knows their role. Our line cooks and prep cooks have their own niches, so they bring life to our menu every single day. I have years of culinary experience dating back to my childhood and even spent time in professional culinary school, so I share that knowledge with my kitchen staff. I am constantly readapting the menu and our specials.
