Kiepler began his culinary career at age 16 at a local Cal-Italian restaurant in the San Gabriel Valley where he grew up. He joined Patina Restaurant Group as a line cook at Chronicle in Pasadena, and after graduating from nearby Southern California Culinary Academy, was promoted to sous chef of Pinot Bistro in Studio City.
After catching the attention of Chef and Founder Joachim Splichal, Kiepler was named the executive chef at the Los Angeles Contemporary Museum of Art, where he ran the campus’ culinary operations. Three years later, he joined Nick & Stef’s Steakhouse as executive chef.
In addition, Kiepler has worked in notable kitchens throughout Southern California, including Perch, Colony Palms Hotel, and Ace Hotel & Swim Club in Palm Springs, and served as corporate chef of Killer Shrimp, for which he opened three new locations.