JUNIOR SOUS CHEF
Graduate from the Midwest Culinary Institute (MCI) at Cincinnati State in 2015, Kinsey has an Associates in Applied Business, major being Culinary Arts Technology.
At age 21, she has swiftly worked her way from pantry, raw bar, and cooking sauté to Junior Sous Chef. Weekly she writes, organizes and executes an exceptional new menu for our Friday Night Happy Hour Buffet.
Kinsey’s current focus is with fish and seafood entrees. She is continually driven to create innovative new dishes.