In the midst of an increasingly busy dining room and rumored plans for expansion, Chef Kurt Metzger, owner of Kitchen 4140, has appointed Chad Kilgore as Chef de Cuisine of the farm-to-table restaurant in Bay Ho. This move is the result of a string of successful collaborations between Kilgore and Metzger, both of whom share a passion for sustainable, thoughtful cuisine and bettering the culinary industry.
“I am excited to be joining the team at Kitchen 4140 and honored to be learning from one of San Diego's best chefs, Kurt Metzger. We have worked together on several events over the past year and the timing was right for both of us,” said Kilgore. “We have a shared vision for creating great food with a farm-to-fork emphasis while forming talented, driven chefs who learn why we as chefs do what we do through Kitchen 4140’s mentoring program.”
Kilgore, a San Diego native, spent his youth in the Central Valley, where exposure to fresh agriculture and livestock gave him an early interest in the culinary arts, as did his mother, who taught all of her sons to cook. Kilgore is an alumnus of the Art Institute of California – San Diego for Culinary Arts, is a founding Chef Partner of Cheffin' Around: A Community of Chefs, and has cheffed at Ruth's Chris Steak House, The Oceanaire Seafood Room and Fleming’s Steakhouse. Through years of working with talented chefs, purveyors and local farms, Kilgore has fine-tuned his own style in the kitchen – best defined as refined rustic elegance. He believes that dining should be a time when people can gather and not only eat but also share, laugh and inspire each other. Pulling inspiration from the people, music and environment he is in, Kilgore’s passion for his craft is seen and tasted in each of his plates.
In his new role as Chef de Cuisine, Kilgore’s cooking style will be highlighted at Kitchen 4140’s Harvest of Fall eight course, autumn-themed dinner event on October 19. Stop by Kitchen 4140 at 4140 Morena Blvd and learn more at kitchen4140.com.
