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Chef Bob Kinkead Picture
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Bob Kinkead's professional goal is simple: to be remembered as a chef and restaurateur who consistently provides excellent food and service to the public, while engendering respect from his peers for his creative cuisine.

He describes his restaurant, Kinkead's, as "an American brasserie with a heavy emphasis on seafood." And while categorized as a "modern American chef," Bob Kinkead is not restricted by boundaries - his signature dishes include Wild Mushroom Strudel, Portuguese Style Roast Monkfish with Chorizo, and Pepita Crusted Salmon with Crab, Corn and Chiles. He adapts unique dishes from around the world to American ingredients and tastes, resulting in a light, yet intense and full-flavored, experience.

Located on Pennsylvania Avenue's historic Red Lion Row, the 220-seat restaurant offers a choice of two menus and settings - the more casual street level bar and café, and the upstairs dining room featuring a kitchen open to full view. It is from this vantage point that Kinkead, wearing a headset, runs the show, ensuring that every dish emerges as a culinary masterpiece.

Winner of the James Beard Award for "Best Mid-Atlantic Chef," Kinkead is a self-trained chef who began his career as a teenager working summers in restaurants on Cape Cod. While pursuing a four-year study program in psychology at the University of Massachusetts in Amherst, he continued his career in the foodservice industry, gaining firsthand experience in several of New England's finer restaurants and hotels.

Since Kinkead's opened to immediate critical acclaim in 1993, the restaurant has been selected as one of the 25 best new restaurants in America by Esquire magazine, and has been awarded the Mobil four-star rating four consecutive years, making it one of only two four-star restaurants in Washington, DC. In May 1999, Kinkead was inducted into the Nation's Restaurant News Fine Dining Hall of Fame.

Kinkead is on the board of directors at Sullivan College's National Center for Hospitality Studies, and a member of the American Institute of Wine and Food, the James Beard Foundation and the International Association of Culinary Professionals. He is also President of the Council of Independent Restaurant Owners.

His prior success stories include Twenty-One Federal, the well-known Washington restaurant that launched him into national prominence. Before moving to Washington, he was head chef, and later a partner, at Twenty-One Federal in Nantucket. His other restaurant experiences include Joseph's in Boston, the Sheraton Commander Hotel in Cambridge, and Chillingsworth in Brewster, Massachusetts.

In November of 2001, Bob Kinkead opened a new restaurant called Colvin Run Tavern. Colvin Run Tavern is located in Vienna, Virginia at the Fairfax Square, across the street from Tyson's Corner. Kinkead's newest fine dining venture offers an extensive menu featuring beef, lamb, pork, duck, rabbit, squab and seafood.

  

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