David Kinch began his culinary career in 1981 when he graduated with honors from Johnson and Wales Culinary Academy in Rhode Island. From Rhode Island Kinch traveled to New York City where he accepted a Sous Chef position at Hotel Parker Meridian, and later an executive Chef position at La Petite Ferme -- a small Country French Restaurant in the city. In 1984 Kinch left New York to develop his skills in Beaune, France where he worked under Marc Chevillot at the Hotel de la Poste.

Kinch returned to New York City in 1985 where he accepted a kitchen position at the Quilted Giraffe -- one of the few New York Times four star restaurants. Within two years Kinch worked his way into a management level Chef position where he polished his skills and served intricate plates to diners who endured a three month waiting list to experience this New York City landmark.

After four years in New York City Kinch traveled to the Hotel Clio Court in Fukuoka Japan where he played an integral part in the creation of a contemporary American restaurant. Upon the completion of this consultative position, Kinch returned to the United States where he was offered an Executive Chef position at Silks Restaurant in the Mandarin Oriental Hotel in San Francisco.

The next step in Kinch's continuing culinary education was a two year solo trip around the world. In these two years Kinch held three culinary positions: first at the Michelin two-star Schweizer Stuben in Wertheim, Germany, then at the renowned three star L'Esperance in St. Pere-sous-Vezeley, France with Chef Marc Meneau. Kinch completed his international training with a position at Pedro Subijana's Michelin two-star Akelare in San Sebastian, Spain.

Upon his return to San Francisco in 1993 David began work as Executive Chef at the famous San Francisco landmark, Ernie's Restaurant. During his tenure Kinch hired, trained and supervised a kitchen staff at 12 in a 120 seat restaurant and full scale banquet operation. In this elegant French venue Kinch organized participation in various charities and benefits including: Toys for Tots and Meals on Wheels; and in special event dinners for visiting Chef Marc Meneau and several Food and Wine Societies -- events for which Kinch created dinners to compliment rare and special wines.

Kinch is an enthusiast of wine and its rightful place in fine dining. An avid home wine maker, he has practical experience in winery detail and wine making, having worked in cellars and vineyards for harvests in France and California.

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