![]() In response, Kinch praised the chefs and restaurateurs in the crowd for making it through the challenging pandemic years and talked of the diverse California culinary industry’s boundless potential. Poullennec congratulated Kinch during the three-star portion of the ceremony, saying, “David, we appreciate your outstanding work and admirable contribution to the industry.” The Los Gatos stars will be short-lived as Kinch is closing out his 20-year run at Manresa at year’s end. “California is a culinary powerhouse with a lot of home-grown talent,” Gwendal Poullennec, international director of the Michelin Guides, said Monday before the ceremony, adding that he believes the awards reflect the dynamism in this state. One is a Sacramento restaurant, giving that city its second Michelin star. Seventeen other restaurants joined the Michelin guide at the one-star level, with eight coming from Southern California, six from the Bay Area and two from the Central Coast. Of the 70 Michelin-starred restaurants in California, half of them are in the Bay Area.Īt the live Los Angeles ceremony on Monday, the acclaimed San Diego restaurant Addison moved up to the prestigious three-star level, joining the six Bay Area restaurants long honored for what Michelin calls “exceptional cuisine, worth a special journey.” California is now home to seven three-star restaurants, half of the nation’s total of 14. Marin resident Giancarlo Paterlini was also awarded two stars for Acquerello in San Francisco. It was the only Marin restaurant to be honored this year. The intimate restaurant, which offers seasonal tasting menus, received one star. Furthermore, he treats every ingredient with intent and thoughtfulness, and abhors novelty for its own sake.San Anselmo’s Madcap, owned by San Anselmo resident Ron Siegel, was recognized again for this year’s Michelin Guide. It is his belief that great food should reflect not only a place and a moment in time but also the people preparing it. He focuses on exploring the duality of pairing local wild and farmed ingredients with those of classic luxury. ![]() ![]() Leveraging his unique multi-cultural childhood and his encyclopedic knowledge of technique, Craig now utilizes all that he has learned, from the ancient to the most modern culinary techniques. Now, over a decade since his culinary career began, Craig is putting forth his vision of haute cuisine. Craig would go on to serve as his CDC at several high profile restaurants in the Bay Area. ![]() There he met Erik Anderson, the executive chef. After returning to the United States, he serendipitously found himself working through several notable restaurants such as Petit Crenn by Chef Dominique Crenn and COI by Daniel Paterson. After graduating with a bachelors in hospitality management and completing a concentration in farm-to-table practices, he went on a pilgrimage of sorts to France, Spain and Denmark to learn and visit his idols of gastronomy. He went on to attend the Culinary Institute of America in Hyde Park. It transcends the sum of its parts and becomes something new.īorn and raised in the Bay Area, Craig began his culinary journey flipping burgers at a local country club. A combination of different influences in its purest and best sense does not create a hybrid or fusion. ![]()
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