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David Kinch is the chef from the two Michelin starred Manresa restaurant in the Santa Cruz mountains of California.
His philosophy is centered on a 'sense of place', expressing his terroir through local seasonal products, many sourced direct from Love Apple Farms who produce much of the restaurants organic ingredients.
The chef studied with a number of greats in France, Spain, Germany and Japan and has carried over the ingredient led approach of many of Europe's best fine dining restaurants. He works tirelessly towards creating sustainable relationships at his restaurant and during the interview shares his strong views on how he believes fine dining is changing. He also expresses his opinion about how the U.S. is currently undergoing a shift in the fine dining scene.