Mild-mannered cooking deity David Kinch is a modest, immodestly gifted chef who has brought fame to the South Bay.
(To be published by South Bay Accent magazine in December.)
In an era when chefs are often tattooed, self-promoting celebrities, with social media trumpeting their latest foul-mouthed exploits, the irrefutable king of the kitchen in the South Bay — and increasingly, beyond — is cerebral, low-key David Kinch, who’d rather be surfing than attending to a throng of groupies. He planted himself in the South Bay in the mid-’90s when, he admits, the region was a culinary backwater compared to the buzzy eating scene to the north. What drew him to this area was that “I found a place that I could afford,” he says, after coming up empty in pricey San Francisco, where he had excelled as the hired executive chef at various prestigious restaurants. Continue reading
Getting on the list of those French tire guys is a big deal. Here are interviews with three local chefs who made the cut.
(Published by South Bay Accent in August, 2013.)
Your eyes widen, your senses thrum and stray thoughts flit out of your mind as you focus on the moment’s all-engrossing experience. This could define seeing great art on a wall but it equally applies to transcendent food on a plate in the hands of a skillful few. Chefs abound in our region but the ranks of true culinary maestros are small. Three definitive examples are David Kinch of Manresa in Los Gatos, Bruno Chemel of Palo Alto’s Baumé and Sachin Chopra of All Spice in San Mateo. Continue reading