Manresa | David Kinch | Talks Google

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. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. His pursuit for exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. This relationship creates a closed loop between the farm and kitchen assuring the dining experience imparts to guests a distinct sense of place and time. Manresa has held two Michelin stars for eight consecutive years. In 2012, it was named one of Restaurant Magazine and San Pellegrino's "Top 50 Best Restaurants in the World." In 2011, Kinch was named "Chef of the Year" by GQ magazine and in 2010, he received the "Best Chef: Pacific" award from the James Beard Foundation. David Kinch released his first cookbook, "Manresa: An Edible Reflection" in fall 2013.

[@Wafflepirates]

loved it

[@ryanlakkhantiwong2601]

He is my Chef i was working with him in Bangkok at four season hotel he told Slow but sure his words still in my head until now

[@adamopoka1250]

Cup of butter is 227g. Cup of flour is 120g.

[@TheZANCADEPINHOEDIMAR]

Hello!!

[@Mario_de]

Manresa is my town. What is this? xD

[@phoenixgaribay3515]

My dad is the boss

[@neoduffer]

Cheers for weight ingredients.

[@lifghasewda]

Why does he look like a Mc Donald's employee after a 12 hour shift?