David Kinch

Chef
David Kinch

San Francisco

About David Kinch

David Kinch is the chef of Manresa and has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. Influenced by French and modern Catalan cooking, he finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers.

Accolades

  • Two Stars
    Michelin Guide
  • Best Chef: Pacific
    James Beard Foundation
  • World's 50 Best Restaurants
    San Pellegrino
  • Nominee for Outstanding Chef
    James Beard Foundation
  • The Most Important Restaurants in America
    Bon Appétit
  • Author
    Manresa: An Edible Reflection
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

Where I Go Out

At My Venues

Levain loaf
$, Outdoor Seating, Café, Bakery, Breakfast,
"Couldn’t pass up the chance to finally try @manresabread. I went to the French Culinary Institute in 2012, just minutes away from Manresa in Los Gatos. Manresa Bread opened a few years after I had already graduated culinary school and moved back home. I’ve waited years to try their breads and pastries!"
Whole Wheat Loaf
$, Outdoor Seating, Café, Bakery, Breakfast,
"2008 vs 2018! Growing up only 5 minutes away from @manresaca 💮💮💮, I didn’t meet @davidkinch until I was setup to be his assistant at « Gastronomie sur la Seine » in Paris. (📸: @tite_cuillere) Here he is schooling me on 🔪🐟. This meeting eventually lead to staging at Manresa for a hot second when I had returned back to California in between stages in 🇫🇷. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This sunny Sunday, I had the pleasure of dining @thebywaterca. I’ve never been to #NoLa let alone eaten a #crawfishboil; what better way to do it than with Kinch! Amazing meal included lessons on how to take apart a crawfish 🦐 and suck it’s 🧠 out + a Vietnamese-inspired noodle soup 🍜 dish that is traditional to the NoLa region (with brisket!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ To top off an amazing meal, I decided to try eating @manresabread. I learned I’m intolerant to most American wheat versus actual gluten; however Manresa Bread 🍞 uses mulled heirloom grains 🌾 that are alive coupled with long, slow, cool fermentation with natural yeasts. In other words, it’s not Monsanto wheat that’s been fucked with and sprayed to shit with glyphosate. I am currently typing this the day after, feeling rhinitis free and full of energy. 👏🏻 Can’t believe I waited this long to try it 🤗. Many thanks for another memorable meal for the 📚 ! T-9 days.... what a weekend going down memory lane. #gratitude ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #chefsofinstagram #truecooks #michelinstar #michelinguide #michelin2018 #michelinstars #manresa #davidkinch #grateful #gratitudedaily #cheflife #sheisnotlost #liveauthentic #linecook #foodietravel #foodadventure #foodgraphy #miammiam #onmytable #fromthetop #wheretoeat #chef💯#instachef #foodielife #culinaryarts #culinaryadventures #losgatos"