A New Orleans native, chef David Kinch got his start as a 16-year-old cook at Commander's Palace in 1977. He spent much of the next two decades racking up kitchen experience around the world.

From molten chocolate cake to pork buns and roasted marrow bones, here's how dishes multiply across menus, and what it means for the chefs who created them. A few years ago, I told chef David ...

David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or "sense of place," of the ...