ODE TRAVEL MAGAZINE

. Relais Signature World . Ode Travel Magazine . 2 0 2 1 . CHAPTER 1 .
FOOD
story
© Erik Kleinberg
Chef NICK BRIL
THE JANE RESTAURANT
ANTWERP BELGIUM
“I am 35 and sZll at the beginning of my career. I
try to travel as o`en as possible to get acquainted
with other cultures, people, ingredients, ... This
enables me to further develop myself. When I
finally return to The Jane, I am bursZng with new
ideas for both the restaurant and the bar. My
ulZmate goal is to translate this feeling and my
experiences to the plate so that the guests can
also see, smell and taste it themselves. The
combinaZon of fine dining, arZsts and designers
makes my job as an entrepreneur incredibly
fascinaZng, but at the same Zme it is one of the
most challenging jobs I have ever had."
T
ExecuCve Chef has forged a disCncCve culinary career path
leading to the opening of Manresa and pulng him at the
forefront of new contemporary California cuisine. Kinch’s
driving force for his daily work remains the saCsfacCon he gets
from cooking. “Very simply, I love doing this,” he says. “My
great pleasure is people being incredibly happy with their
experience at the restaurant.” Kinch’s culinary philosophy is
fostered by the terroir, or the “sense of place” of the California
Coast, and the kind of ingredient-driven cooking and modern
technique he has studied around the world.
Chef DAVID KINCH
MANRESA, LOS GATOS,
CALIFORNIA, USA
35