Executive Chef/Partner: Kevin Gin
We welcome back Executive Chef Kevin Gin to the “New” Bridges Restaurant and Bar. Kevin was the Executive Chef of Bridges from 1993 – 2000. A graduate of the Hotel and Restaurant Management program at City College of San Francisco, he then furthered his education and refined his skills with extra curricular study of Japanese and French cuisine. Kevin did a California state-recognized formal apprenticeship under Executive Chef Otto Sommerhalder at the World Trade Club of San Francisco, where he was taught and trained in classical French cooking. Kevin toured Japan, in and around the area of Osaka and Kyoto where he further studied the Kaiseki style cuisine. Now with over 20 years of experience as an executive chef, Chef Kevin proudly brings his interpretation of California-American cuisine with influences of Europe and Asia to the table.
My food style is based on a combination of creativity, discipline and structure because I want to create a delicate balance between what I would enjoy and that of our guests. I put a lot of thought into the composition of each dish starting with the ingredients, the aroma, the taste, and then I put a creative twist into the presentation. I am constantly striving for perfection because that is what keeps my passion alive, after all, if it’s not perfect; then I have not done my job. It’s when you take that first bite and feel like it’s the most incredible thing you’ve ever tasted and you can’t wait for the next; that is when I know we as a team achieved our goal.
I never did and never will believe that it’s a one man show in the kitchen and I like to give credit where credit is due. As the team leader, it is my job to paint my vision on these highly impressionable and eager individuals who want to learn. My staff members are taught to be individuals who offer their opinions and to be creative with a sensible and efficient approach. The staff is outstanding and their hard work often goes unnoticed, to me, they are the ones creating your experience and to be able to say to them that this is “our” kitchen, and “we” did a great job, is the highest compliment I can give.
I want Bridges to be the place where you can escape to just relax and enjoy yourself on any given night with the combination of great food, drinks and service. When you’re at our restaurant, we want you to be pampered; that is our goal.
From our family to yours, we say thank you and see you soon.