Here’s what San Francisco Chronicle Restaurant Critic Michael Bauer says about David Kinch:

 Who would have thought that when he opened Manresa in Los Gatos six years ago that an American chef would have cooks from all over the world asking to learn in his state-of-the-art kitchen? Kinch, the protege of Barry Wine at the Quilted Giraffe in New York, uses heavy Spanish and European influences in his innovative menu that still has a California point of view.  … the products are pristine; in fact he’s a partner in a biodynamic garden that produces much of the produce used in the restaurant.

Love Apple Farm continues to grow in size and to fine tune itself to the daily needs of the restaurant. As this has happened it has become the dominant factor in not only constructing the individual dishes, but the menu itself. We now allow what the garden gives us to design the menu.  This has been very satisfying but also the single most challenging moment for us in the kitchen at the restaurant.  I would think that some would find this daunting and perhaps a bit restrictive but personally it has opened up a new world on the possibilities of nature and how it can translate to a dish. Inspiration is now not a pad of paper and an order sheet from a produce company but a series of walks through the garden with Cynthia: tasting, picking, merely holding items in your hand and smelling them. What more could I want!

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4.Chefs often are asked about their favorite restaurant meals but I’m curious about some of your most disappointing dining experiences.