 Chef
David Kinkead
Growing up in a family of 10 children it is not a surprise that
David Kinkead was inspired by his older brother at an early
age. David, brother to renowned chef Bob Kinkead, was struck
by his brother's talent and passion for creating remarkable
cuisine. It was Bob who first introduced David to the restaurant
scene and ever since then David has been living his dream.
David
is a native of Massachusetts, growing up outside of Boston
in Wellesley. David attended Providence College and landed
his first culinary job as a prep cook in Nantucket at 21 Federal
Restaurant. David soon found is way back to Boston and worked
with distinguished chefs and James Beard Award winner, Lydia
Shire. While working with Shire, David honed his skill, and
continued to advance. He has worked in such upscale restaurants
as Park Avenue Cafe in New York, and Chicago Park Avenue in
Chicago with chef David Burke. Kinkead has also had the honor
of working for Jean Joho at Everest in Chicago.
In
2000 Kinkead opened Todd English's second seafood restaurant
Kingfish Hall. Subsequently, Kinkead helped English open his
seafood restaurants across the country.
Kinkead's
most recent venture, Sibling Rivalry, will be run in conjunction
with his brother, Bob Kinkead. David is excited about Sibling
Rivalry because after working for so many high profile chefs,
he likes the idea of being able to execute food exactly as
he wants. Integrating the diverse styles of all the chefs
he has worked with and incorporating them into his own style
also appeals to David.
In
his spare time David enjoys exercising, watching sports, traveling,
dining out and collecting antique egg cups.
 Chef
Bob Kinkead
Named in 1983 to Food and Wine Magazine's Honor Roll of sixty
of the nation's most promising culinary talents, Bob Kinkead
is a self-trained chef who began his career as a teenager,
working summers in restaurants in Cape Cod. He continued his
career in the food service industry, gaining first hand experience
in several of New England's finer restaurants and hotels,
including Chillingsworth in Brewster on Cape Cod and the Harvest
Restaurant in Cambridge, Massachusetts.
In
April of 1985, Bob signed on as a consulting chef of 21 Federal
in Nantucket, Massachusetts, later becoming the executive
chef and partner. In 1987 Bob moved to Washington, DC to supervise
the planning, design, and construction of Twenty-One Federal.
As chef and partner, Bob was responsible for the start up
operation and the ongoing management of all aspects of the
business.
In
October of 1993, Mr. Kinkead opened Kinkead's, an American
brasserie-style restaurant featuring fresh seafood. The 240-seat
restaurant features daily changing menus, a 40 seat bar and
lounge area, and nightly piano entertainment. In April of
1997, Kinkead's added a seafood and raw bar serving a selection
of made-to-order soups, stews, salads, and a large selection
of daily changing clams, oysters, and other shellfish.
Bob
has received numerous local and national awards including
four James Beard Award nominations for "Best American
Chef, Mid-Atlantic Region". He was the 1995 winner of
the James Beard Award as "Best American Chef, Mid-Atlantic
Region". Since January of 1995, Bob and his restaurant
Kinkead's, have received the Restaurants and Institutions
Ivy Award, Food Art's Silver Spoon and Nation's Restaurant
News Fine Dining Hall of Fame Award.
Bob
Kinkead opened his second restaurant Colvin Run Tavern at
Fairfax Square in Tyson's Corner, Virginia in October of 2002.
The 168-seat Colvin Run Tavern features four dining rooms,
each with a unique decor and a modern American menu featuring
Meat, Game, Seafood, and regional foods.
Sibling
Rivalry, Bob's third restaurant is in partnership with his
younger brother David. The restaurant opened on October 25,
2004 and features a menu showcasing the cusine of both chefs.
Sibling Rivalry is located at 525 Tremont Street in Boston's
South End. It is a 147-seat facility with outdoor seating
for 50, a 12-seat bar and 16 seat lounge. The open kitchen
features an 8 seat dining bar that will begin chef tastings
in the months ahead. Dinner is served seven nights a week.
Bob
has written his first cookbook, Kinkead's Cookbook to be published
by Ten Speed Press. The seafood cookbook is available at most
fine book stores and now at Sibling Rivalry and Kinkead's.
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