Brandon Kida

After graduating from the acclaimed Culinary Institute of America in New York, Kida set out to sharpen his skills at L’Orangerie in Los Angeles and Lutèce in New York City. He then joined the team at Asiate, where he worked his way up the ranks to the executive chef. At Asiate, he earned the StarChefs “Rising Star” Award in 2010.

Kida’s next professional venture landed him in upstate New York at Blenheim Hill Farm, where he split his time between tending to the eco-farm and running the restaurant’s kitchen as executive chef. It was here that he gained the knowledge and appreciation for true farm-to-table, seasonal-ingredient-driven cuisine, which inspired his culinary vision for his next role as opening executive chef at Clement at The Peninsula Hotel in New York City. Under his leadership, Clement was awarded four stars by Forbes Travel Guide in 2015.

Chef Brandon Kida has lead Hinoki & the Bird’s culinary team since 2016 and brings a distinct vision that melds together inspirations from his Japanese heritage with refined French culinary technique.