By now the underground dining scene is trending all across the country, and the world.  While some cities, like New York, L.A., and London are leading the pack of pop-up restaurants and alternative dining experiences, the city of Boston is beginning to make a name for itself with the help of culinary agitators, Jeremy Kean, Philip Kruta, and Corey Isgur, the trio behind The Whisk.

With unconventional culinary backgrounds, Kean, 25, Kruta, 22, Isgur, 23 are young foodie geniuses who seek out challenges that force creativity.  At age 16, Kruta read a cookbook, front to back, and with a few little lies about his experience landed himself a head pastry chef position.  Kean began interning under Barbara Lynch at No. 9 Park as a young lad and continued to work under Jody Adams at Rialto.  He quickly excelled in the kitchen.  Since then he has worked in other noteworthy Boston restaurants as well as some in California and Denver, CO. Isgur remains the more molecular-gastronomy-focused of the three, and likes to experiment with the artistic elements of cuisine.  Put them all together and you get Boston’s pop-up restaurant, The Whisk.

Working out of a Jamaica Plains coffee shop, Fazenda, The Whisk pops up frequently with new concepts and tasting menus.  The most recent, “7 Courses, Seven Continents” event held on June 29th featured seven courses inspired by various regions of the seven continents for 36 enthusiastic guests.  These type of events allow the young chefs to experiment with different ingredients and get creative with their approach and style.  And it’s not just about working hard in the kitchen.  Kean also makes sure to interact with his guests and really gets into creating a fun experience for diners (he admits he enjoyed entertaining everyone with a strong, fake Australian accent during the Australia-inspired course…)

Next up for The Whisk crew is their July 12th “Whisk and Jazz” tasting menu event which will include four courses, each paired with a unique jazz composition by musician, Ezra Platt.  ”This event is going to be sick,” says an amped-up Kean.  ”Who has ever actually taken a composer and had him compose his work to unique individual food courses?”  Good point, who has?  The menu and musical composition will both be based upon the life of an individual, from infancy to old age.  As Kean describes it, the courses will, “start out like a baby, very simple and straightforward, then more complicated to reflect teenage life, then more-so as an adult, and then minimalistic as an old man.  Start simple and end simple.”

Dining events like these are merely the beginning for these ambitious young chefs.  In addition to running a regular pop-up, they have a jarring and bread making business, which they hope to expand into a bread delivery service.  ”The list is a mile long,” says Kean.  Eventually the goal is to set up shop with various The Whisk locations in coffee shops around Boston, each with its own chef and team.  The original crew dreams of then being able to hit the road, leaving their concept and business to function without their day-to-day help, and run a traveling restaurant out of an old shipping container.

These determined chefs definitely have their hands full with projects and dinner events galore.  But staying busy and constantly challenging themselves is exactly what they intend to continue.  Keep your eyes and ears peeled for these guys, as their name and concept starts popping up everywhere in the growing food scene.