Foodservice > Chef's Table
Bob Kinkead is no stranger to Kikkoman Soy Sauce. He’s been flavoring his dishes with soy sauce since he first started cooking. A self-trained chef, Kinkead began his career as a teenager working summers in restaurants on Cape Cod. While pursuing a four-year study program in psychology at the University of Massachusetts in Amherst, he continued his career in the foodservice industry, gaining first hand experience in several of New England’s finer restaurants and hotels.
Today, Bob Kinkead is the Executive Chef and owner of Kinkead’s in Washington D.C. He describes Kinkead’s as an American brasserie with a heavy emphasis on seafood. Most recently, Chef Kinkead has opened his second fine dining restaurant, Colvin Run Tavern, in Fairfax, Virginia. Colvin Run Tavern focuses more on meats, poultry and game.
One of his favorite seafood dishes is the Crispy Whole Fish with Coconut Red Curry. This artful dish uses Kikkoman Soy Sauce, which he notes, “is the best around.” And Chef Kinkead is definitely committed to using the best in his restaurants.
Chef Kinkead adapts unique dishes from around the world to American ingredients and tastes, resulting in a light, yet intense and full-flavored, experience. Another one of Kinkead’s favorites is Salmon Tempura with Pea Shoot Salad, Cucumbers and Soy Dipping Sauce. This dish combines the crunch of tempura and the richness of salmon with crisp, cool cucumbers for a light, yet remarkably tasteful dish.
Chef Kinkead’s key to success is maintaining consistency in food and service by focusing on quality and keeping a great staff. Not always an easy task, Chef Kinkead remarks “labor is a concern for most of the restaurant industry. It is increasingly more competitive to keep and attract good employees.” Kinkead also feels the pressure of being a small fish in a big pond. As an independent restaurateur, he competes for buying power with larger chain restaurants. They have the buying power to cut costs where as the independents are buying from the small farmers and local purveyors and have to pay a higher cost.
We thank Chef Kinkead for sharing his insights and most importantly, his delicious seafood creations!