David Kinch, chef and owner of the three-Michelin star Manresa restaurant in Northern California, is the inaugural guest chef at chef Mauro Colagreco’s 10th anniversary celebration of Mirazur restaurant on Friday May 27.
He will be the first of a list of ten illustrious chefs to cook at the restaurant throughout the year. Kinch brings the famed contemporary California cuisine of Manresa to Mirazur for one evening.
Longtime friends and colleagues, Kinch and Colagreco have collaborated several times in the past at Manresa and Mirazur. “I could not be more excited to celebrate this milestone with him,” says Kinch. “It is rare for us to bring the restaurant on the road and we are looking forward to taking over the kitchen at Mirazur and creating the Manresa experience for the restaurant and its guests.”
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. He finds inspiration from European traditions, American ingenuity, Japanese refinement, and the vast bounty of exceptional products California offers. Kinch said he was honoured to be sharing Manresa’s cuisine in Menton, France.
Located in the village of Los Gatos at the base of the Santa Cruz Mountains 50 miles south of San Francisco, Manresa is the showcase for the cuisine of renowned Chef and Proprietor David Kinch. Manresa serves a nightly tasting menu showcasing and offering the finest of each season’s products. Its collaboration and proximity to local farms allows the restaurant to source the highest quality ingredients of the season, and of that day, creating a distinctive dining experience for guests and allowing the restaurant to present the best possible menu that evening.
Manresa earned 3-Michelin stars for 2016 and held two Michelin stars for nine consecutive years prior. The restaurant also became part of the Relais & Chateaux family in 2016. Following a fire, Manresa reopened in 2015 receiving 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.”
In addition, Bon Appétit called Manresa one of the “20 Most Important Restaurants in America” and GQmagazine named him “Chef of the Year”. Kinch was a Semi-Finalist for the “Outstanding Chef” award from the James Beard Foundation, and received the Foundation’s “Best Chef: Pacific” award. 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 Manresa Bread, a bakery whose practices include in-house milling. This year, he also opened a casual New Orleans themed joint, The Bywater, paying homage to Kinch’s youth.