David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Kinch finds inspiration from European traditions, American ingenuity, Japanese refinement, and the vast bounty of exceptional products California offers.
Manresa earned 3-Michelin stars for 2016 and held two Michelin stars for nine consecutive years prior. The restaurant also became part of the esteemed Relais & Chateaux family in 2016. The same year, Kinch earned an Emmy for Outstanding Culinary Host in the award-winning PBS series, “The Mind of a Chef.”
When Manresa reopened in 2015 following a devastating fire, it received a Four Star review from the San Francisco Chronicle. It has held a position as one of Restaurant Magazine and San Pellegrino’s “Top 50 Best Restaurants in the World.” Kinch and the restaurant have been recognized by Bon Appétit, GQ magazine, and the James Beard Foundation as recipient of the “Best Chef: Pacific” award and has been nominated for “Outstanding Chef.”
When his first cookbook, titled “Manresa: An Edible Reflection,” debuted, it was number 19 on the New York Times “Best Sellers List.” In 2015, Kinch expanded the Manresa brand to include a neighborhood bakery called Manresa Bread. In 2016, he also opened a casual New Orleans themed joint, The Bywater, paying homage to his youth.
Describe your culinary philosophy in 5 words
It’s really about exceptional product.
What is your aim?
To create an outstanding experience for our guests.
What is your greatest inspiration?
What three things would you take to a desert island?
Surfboard, music, milk & honey
- 2 Michelin stars
- ‘Best Chef in America’, Pacific region, James Beard Foundation
320 Village Ln