Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. For nine consecutive years, Manresa has held two Michelin stars. His first cookbook, Manresa: An Edible Reflection, was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

Restrictions
Join Chef Kinch as he tackles the challenges chefs face due to picky eaters. He sees these challenges as a unique opportunity to challenge himself as a chef.