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Chef David Kinch to Be Featured on Next THE MIND OF A CHEF on PBS

The adventurous food series, The Mind of a Chef, returns to public television this fall with two new chefs, Gabrielle Hamilton and David Kinch. Narrated by Anthony Bourdain, THE MIND OF A CHEF continues its legacy starting September 5, with a 16-episode journey that focuses on what it truly means to cook, think, create, and live in a food-obsessed world.

As in previous seasons, with chefs like David Chang, Ed Lee, Sean Brock, April Bloomfield and Magnus Nilsson, THE MIND OF A CHEF continues to seek out inspirations and the creative drive behind some of the culinary community?s greatest minds as they search for ingredients, inspiration, and the perfect meal.

"This year, THE MIND OF A CHEF focuses on two very different, yet equally fascinating and creative artists,? says Executive Producer and Narrator, Anthony Bourdain. ?Gabrielle Hamilton, whose menu at Prune, her beloved New York institution, tells a story as intensely personal and UNCOMPROMISING as her best selling memoir, Blood, Bones and Butter, and David Kinch, the chef behind the groundbreaking, forward-thinking Northern California restaurant, Manresa. Two great chefs. Two fascinating personalities.?

In the new season?s first eight episodes, viewers meet Gabrielle Hamilton, a compelling chef that will be the first to say her career and eventual success as a chef and business owner did not come easy. Viewers will not only visit her beloved East Village restaurant, Prune, in New York City and her roots in Pennsylvania, but also venture to the far reaches of ROME and Milan. In the second eight half-hour episodes, the camera turns to David Kinch, a culinary figure who has forged a distinctive path that put him at the forefront of new contemporary California cuisine. Kinch invites viewers to explore his culinary world, which includes some of the challenges he has faced, like the fire that destroyed his restaurant, Manresa. He also explores domestic locations, including the areas around his home and restaurant in Northern California, as well as his old stomping grounds in New Orleans.

?This season The Mind of Chef once again brilliantly captures an intimate look at the out of the box thinking of two very unique chefs,? says WGBH Executive Producer, Laurie Donnelly. ?Chef Gabrielle Hamilton reveals her views on the pursuit of perfection when it comes to THE ART OF cooking. She also shares stories about the genesis of her beloved restaurant, Prune. Chef David Kinch shares the unforeseen challenges faced by chefs in their pursuit of excellence. We also learn about his pioneering contributions in the farm to table movement.?

The new episodes will also be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday, September 8. The first eight episodes of Season 3 will also be available to purchase on DVD on and other retail outlets starting Tuesday, September 30.
?For Season 4 of The Mind of a Chef, we?ve got two great chefs leading the charge, and each brings their own unique outlook on cooking, travel, and the culinary world to the series,? says Zero Point Zero Executive Producer, Joe Caterini. ?We?re lucky to be able to push the boundaries of food television yet again, and follow both Gabrielle Hamilton and David Kinch down whatever culinary rabbit holes they throw our way.?

The Mind of a Chef has been awarded three consecutive and prestigious James Beard Foundation Awards for Best Television Program on Location, covering every season of the show. The series also won the Emmy for Outstanding Culinary Program in 2014, along with three Creative Arts Emmy awards in 2015.

Major funding for THE MIND OF A CHEF is provided by Breville with additional funding from Volpi Foods.
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To view recipes featured in the show and more on the series, visit PBS Food.

About Zero Point Zero Production
Zero Point Zero Production, Inc. is a television, film and digital media company founded in 2003 by Executive Producers Chris Collins and Lydia Tenaglia, with partner and Managing Director Joe Caterini joining in 2009. Since its inception, the company has produced hundreds of hours of television in over 100 countries around the world, including the critically acclaimed, Emmy & Peabody Award winning series, ANTHONY BOURDAIN: PARTS UNKNOWN (CNN) and the Emmy Award winning THE MIND OF A CHEF (PBS). In 2009 Zero Point Zero began an expansion into other content platforms including interactive entertainment and publishing. In 2012 they released Pat LaFrieda's Big App for Meat, an interactive encyclopedia chosen as Apple's 'App of the Week' and then named Apple's 'Best APPS of 2012'. In 2013 ZPZ acquired The Food Republic website, one of the launch properties in a new ZPZ-owned digital publishing venture. Other digital projects include content for such brands as MasterCard, Subaru, Microsoft/BING, TUMI, Lipton, Volpi Foods, and Breville. ZPZ is currently in production on ANTHONY BOURDAIN: PARTS UNKNOWN season 4 (CNN); THE HUNT WITH JOHN WALSH season 2 (CNN); BAZILLION DOLLAR CLUB (SyFy); City.Ballet season 2 (a co-production with Sarah Jessica Parker for AOL On Originals); THE MIND OF A CHEF season 4 (PBS); the award winning series, MEATEATER with Steven Rinella season 5 (Sportsman Channel); I'LL HAVE WHAT PHIL'S HAVING (with Phil Rosenthal for PBS) and a documentary feature film on Jeremiah Tower (CNN Originals).

About WGBH
WGBH Boston is America's preeminent public broadcaster and the largest producer of PBS content for TV and the Web, including Frontline, Nova, American Experience, Masterpiece, Antiques Roadshow, Arthur, Curious George and more than a dozen other prime-time, lifestyle, and children's series. WGBH also is a major supplier of programming for public radio, and oversees Public Radio International (PRI). As a leader in educational multimedia for the classroom, WGBH supplies content to PBS LearningMedia, a national broadband service for teachers and students. WGBH also is a pioneer in technologies and services that make media accessible to those with hearing or visual impairments. WGBH has been recognized with hundreds of honors. More info at


BIO: 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 California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Influenced by Japanese, French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, Japanese attention to detail, and the vast bounty California offers. His pursuit for exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. This relationship creates a closed loop between the farm and kitchen, assuring the dining experience imparts to guests a distinct sense of place and time.

Manresa has held two Michelin stars for nine consecutive years. Following a fire in 2014, Manresa reopened in 2015 receiving a Four Star review from the San Francisco Chronicle. In 2012, it was named one of Restaurant Magazine and San Pellegrino's 'Top 50 Best Restaurants in the World.' In 2013, Bon Appétit called Manresa one of the '20 Most Important Restaurants in America' and GQ magazine named him 'Chef of the Year' in 2011. Kinch was a Semi-Finalist for the 'Outstanding Chef' award from the James Beard Foundation in 2014, and in 2010 he received the Foundation's 'Best Chef: Pacific' award.

His first cookbook, titled 'Manresa: An Edible Reflection' debuted in October 2013 and reached the New York Times 'Best Sellers List.' The cookbook was nominated for the James Beard Foundation 'Cooking from a Professional Point of View' award and won the International Association of Culinary Professionals (IACP) Award for 'Global Design.'

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