Biodynamic Chef
Silicon Valley never had a celebrity chef until David Kinch. From the tiny Saratoga kitchen at Sent Sovi, a restaurant he opened in 1995, Kinch created an intensely personal cuisine that emphasized local farm-to-table ingredients and a Catalan twist on California cuisine. An ill-timed investment in post-dotcom Manresa in Los Gatos first proved a struggle. But the world began to notice that something was happening inside his industrial-quality kitchen and recognized him with two Michelin stars every year since 2006. Now godfather to an ecosystem of spinoffs by his protégés, the surfing chef culls ingredients from a 2-acre biodynamic farm in Ben Lomond run by owner Cynthia Sandberg.
