David Kinch was born in 1963 in Philadelphia, Pennsylvania. He trained at esteemed restaurants in New York and France before becoming executive chef at Ernie’s restaurant in California in 1994. In 2002, Kinch opened his restaurant Manresa in Los Gatos, California.
At Manresa, Kinch pioneered a style of California cuisine utilizing local, seasonal ingredients from the Santa Cruz area. Signatures like Dirty Farro highlighted his farm-to-table approach.
Under Kinch’s leadership, Manresa earned its first Michelin star in 2007, followed by a second star in 2009. In 2016 it obtained the maximum 3 Michelin stars—a first for a restaurant in Silicon Valley.
In addition to Michelin honors, Kinch won the James Beard Award for Best Chef: Pacific in 2006. His 2011 cookbook “Manresa” was nominated for a James Beard Award.
For his role in elevating California cuisine and creating an ultimate regional dining experience, David Kinch cemented his place among the nation’s elite chefs. He continues showcasing local bounty from Manresa today.
