David Kinch is the chef behind the two Michelin starred Manresa restaurant in Santa Cruz, California.
He has worked to develop a 'sense of place' through the food he serves at the restaurant, nursing a strong relationship with Love Apple Farms where much of the restaurant's produce is sourced.
Kinch has an impressive CV and pushes an ingredient led approach when it comes to food - sourcing locally, sustainably and organically - he is a leader in the fine dining scene of America.
A chef who works with new ingredients daily, we sat down with Kinch to test his skills and give him the FDL Bare Fridge Challenge. Presented with eggs, black pepper, rice and a cabbage - what dish would he prepare? Take a look at the video above to find out.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.