Chef Kenzo Inai was stopping to smell sophisticated cheese and charcuterie in Little Italy’s delis and Mercado’s at age 5. He spent his childhood in the kitchen with his mom and preferred watching Julia Child’s cooking show to school. These early experiences opened his eyes to the culinary arts and his passion led him to the California Culinary Academy in San Francisco, CA.
Soon after graduation, Chef Kenzo was called to be a part of the opening team at Beechwood Restaurant in Los Angeles, helmed by former Top Chefs Nick Roberts and Brooke Williamson.
Chef Kenzo then came back to San Diego and the well-known, multi-million dollar restaurant, The Prado, and managed a team that served 1,500 tables a day. With this experience, Chef took on a culinary leadership role as Executive Sous Chef with Urban Solace Restaurant and served as right hand man to 2008 San Diego Chef of the Year, Matt Gordon.
Chef Kenzo successfully took the leap of making all food from scratch at Urban Solace and kept all artificial products out of the restaurant and off the menu. This leap led him to take on a bigger role with the nationally recognized Hotel Del Coronado as Executive Sous Chef. Under the tutelage of Chef John Shelton, Kenzo was able to successfully plan and execute menus for up to 3,500 guests. This experience led Chef to a culinary leadership role with Paradise Point Resort and Spa as Executive Banquet Chef, overseeing all banquet operations and 2 outlets.
Chef Kenzo Inai is passionate about making everything from scratch using real ingredients with the most up to date cooking techniques and stresses teamwork in the kitchen to elevate the performance of the entire staff. Chef Kenzo has been able to contribute a positive and refreshing update to the banquet menus at Rancho Bernardo Inn, taking advantage of Southern California’s availability of fresh products, meats and seafood. .