JWU Providence student Cameron Sycks spent the summer working at Manresa, the Los Gatos, Calif., restaurant owned by chef David Kinch ’81, ’14 Hon. and widely acknowledged as one of the finest restaurants in the world. (In 2015, Manresa was awarded a coveted third Michelin star — making it one of only 5 Bay Area restaurants so honored.)
Kinch’s vegetable-centric, heavily Japanese-influenced cuisine packs a quiet power. Here, Cam tells us what it was like to work in such a focused, influential — and inspirational — kitchen.