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David Kinch on Manresa, Fine Dining and Finding Balance

David Kinch’s restaurant Manresa is often described as the epitome of California cuisine — but that’s not the whole story. Manresa is indeed a temple of sun-kissed produce, fresh seafood and the kind of hyper-locality that East Coast restaurants can only dream of. But Kinch’s culinary influences defy borders.

Hunter Gatherer: Meet the Food Network’s Go-To Guy, Dave Mechlowicz '04

As Food Network’s director of culinary production, one day Dave Mechlowicz ’04 is sweet talking airport security into letting him check a cleaver and the next he’s basting turkeys with supermodel Chrissy Teigen. (He’s not complaining.)

It’s a Pasta Flyer Future for Del Posto Chef Mark Ladner

Only a few months after authoring the definitive Del Posto cookbook, which was published this past November, the restaurant’s chef, Mark Ladner, has announced plans to leave the iconic Italian restaurant to open a quick-serve pasta startup, Pasta Flyer.

Chef David Kinch Returns to JWU

On the fourth floor of JWU Providence’s Cuisinart Center for Culinary Excellence, the kitchen is humming with singular intensity. David Kinch '81, '14 Hon., the James Beard Award-winning chef-owner of Manresa in Los Gatos, California, is leading a team of Johnson & Wales culinary students in the execution of an intricate 5-course menu.

Liquid Assets: JWU Alumni Prove Craft Brewing Is Big Business

A couple of months back, Josh Mersfelder '14 went truck shopping. He returned home with a charcoal-colored puppy instead, and promptly named her after an Australian hops variety. Mersfelder recounts his story seated on a stool in his brewery’s tap room, gazing fondly at Ella as she smiles back, wagging her tail.