Learn how Kinch sees typical diners’ restrictions as opportunities to push himself.

Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence. Learn how Kinch sees these typical restrictions as an opportunity to push himself as chef. He alters his multi-course tasting menu to suit several tastes and strikes a balance between pleasing the customer and holding his creative ground.