Head of the restaurant at Manresa in Los Gatos, California, pioneer of earth-friendly haute cuisine David Kinch learnt cooking in France, Spain, Germany and Japan.
His restaurant is located close to the electronic chips of Silicon Valley, but also to the girolles that line the forest paths of the Santa Cruz hills. Here, their wine is produced biodynamically among the oak forests, abalone are raised under the pontoons of Monterey in the purest marina waters in the world, and Gene Lester’s garden-orchard provides the fabulous citrus fruit.
