Manresa’s executive chef David Kinch dishes on the emotions and revamping involved in reopening his Michelin-starred restaurant.
Chicory with hazelnut, yuzu and cajeta
Chef David Kinch worked his first job in a kitchen when he was 16, quickly discovering his dream of operating his own in the future. Utilizing his ingenuity and fascination for creative cuisine, he opened Manresa in 2002.
Chef David Kinch
Upon a pandemic-induced closure, the three- Michelin-starred Los Gatos restaurant pivoted to takeout more than one year ago. Now, the contemporary eatery is reopening its doors, and, in the spirit of newness, diners will notice an updated reconfigured dining room. “We always aimed to impart the feeling of welcoming guests into a home and not into a business, and are building on that more than ever,” Kinch explains. Guests can also expect a novel menu direction. “We tried to create a menu that didn’t take up where we left off 15 months ago, but instead is a reflection of this time right now,” he says. “We naturally start looking forward to what the next season will bring us. One of our signature dishes, Into the Vegetable Garden, embodies this idea. It never really changes, but changes every night depending on what comes in through the kitchen door that day.”
Of the closure, Kinch says, “I realized how much I missed interacting with guests and also working in the kitchen, creating ambitious food with our team.” With the process of reopening came a buzz of emotions among the staff. “There was a little bit of nervousness involved,” Kinch relays, “but excitement as well, as we are doing what we do best and what we love to do.” 320 Village Lane, Los Gatos