Chef's Spotlight: Brandon Kida of CLEMENT at The Peninsula in New York City

As a child growing up in Los Angeles, Brandon Kida was introduced to an international spectrum of flavor profiles, which have remained with him as the pillars of his cooking. Today, in combination with the flavor notes and techniques gleaned from his classical French training in such legendary restaurant's as LA's L'Orangerie and New York City's Lutece, they today provide the underpinnings of his approach to the cuisine inspired by the U.S. Northeast he presents at Clement.

Kida does not recollect when he realized his professional future would be in a kitchen. "There was no 'ah-ha' moment; it just seemed natural to be intrigued by cooking for a living." Part time jobs as a teenager making pizza and working with shellfish at food stands in LA's famed Farmers' Market fanned his gastronomic aspirations. In 2001, he enrolled at the Culinary Institute of America in Hyde Park, NY.

Upon graduation, he returned to LA to begin his professional career at L'Orangerie, then the city's finest restaurant. Having attained his goal of learning every aspect of the classic French brigade kitchen, Kida set his sights on New York City. Again, he chose a traditional French kitchen, that of the fabled Lutuce, where he started as poissonier, working his way up to sous chef, while carving out time to engage in stages at a number of the city's top restaurants.

In 2003, he took on the role of opening sous chef at Asiate, the highly acclaimed contemporary American restaurant in the Mandarin Oriental Hotel. During his tenure, the restaurant consistently maintained a Forbes Four Star rating and, having been promoted to chef de cuisine, Kida was honored with a Rising Star Award from Star Chefs in 2010. Subsequently, Kida joined the Smörgås Chef Restaurant Group New York as executive chef, where he had the opportunity to dedicate much of his time at the organization's upstate NY's eco-farm, Blenheim Hill, developing a deep affinity for farm-to-table cuisine.

It is an affinity he has expanded upon at Clement to which he was recruited as opening executive chef in early 2013.

"Chef's Spotlight" interviewed Brandon Kida.

What was your earliest interest in cooking?

As a very young child I was always in the kitchen watching my parents cook. I was fascinated by their ability to make simple ingredients taste amazing.

Who were some of your career mentors?

I often look back on the time spent in the kitchen with Chef Ludovic Lefebvre, of L'Orangerie. The kitchen he ran opened my eyes to a whole new level of cuisine. His emphasis on refinement, attention to detail, respect for ingredients, and passion for the craft of cooking made a lasting impression on me that I hope comes through in my food.

What culinary styles have influenced your career?

The main culinary influence in my cuisine is Japanese culture: simplicity, reverence and humility. All three have a major impact on my food philosophy.

What do you consider the most distinguishing features of your work as a chef?

I take great pride in charitable contributions - Food is life! Being able to care for and contribute to the community by sharing my passion just makes sense to me.

What is your favorite meal or meals?

Without question my mother's enchiladas and my father's Japanese breakfasts. I could eat both every day and be very happy.

Tell me a little bit about your restaurant for our readers.

Clement is an oasis of relaxed, urban sophistication overlooking bustling Fifth Avenue, which showcases the seasonal ingredients and flavors of the Northeast U.S. A regionally oriented farm-to-table culture characterizes the our kitchen; we source as many ingredients as possible from farms and artisanal food producers throughout the Northeast, with which we have developed longstanding relationships.. And Clement stands out among the city's top restaurants as one of the few that works with a professional forager to augment the continually rotating roster of ingredients which inspire our always evolving 21st century American menus. Menus with a decidedly New York City in 2014 ethos.

Clement is located at The Peninsula Hotel, 700 Fifth Avenue, New York, NY 10019. You can call (212) 903-3918, visit http://newyork.peninsula.com/en/fine-dining or contact them at clementpny@peninsula.com.

Photo Credit: Courtesy of Brandon Kida

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