109 HOSPITALITY AND LEISURE at Harrah’s in Philadelphia. He spent nearly a decade learning multi-outlet operations and honed his financial acumen at Caesar’s. He has trained under Chef Gray Kunz at Lespinasse in New York, where he learned the value of precise systems, as well as under James Beard Awardwinning chefs David Burke, Cory Schreiber and Ken Oringer. These experiences prepared him not only to operate in elite kitchens but also to build scalable excellence across complex hospitality processes. Mr. Kinoshita’s career has been marked by consistency, accountability and a passion for food that has guided every step of his journey. Influenced by his Hawaiian upbringing and driven by his Japanese heritage, he believes that food carries responsibility. He grounds his cooking in honest sourcing and a disciplined technique. Reflecting on his career, Mr. Kinoshita considers his most notable achievement to be consistently elevating the experience he delivers to those who eat his food. He notes the importance of self-care for chefs and stresses that cooking for others represents an act of generosity. than 25% without compromising or lowering his standards. He also directed the full culinary program for Super Bowl LVIII in 2024. Mr. Kinoshita previously served as executive chef for Delaware North Companies Inc. from 2016 to 2021, overseeing the culinary operations for the NFL’s Jacksonville Jaguars. While there, he managed more than 200 employees and introduced strategies that improved operational efficiency and boosted guest satisfaction. Thanks to his reputation for excellence in Japanese cuisine, he was named the official sushi chef for the Jaguars’ ownership group. Mr. Kinoshita led the research and development team as executive chef at Blue Ridge Restaurants in Rockville, Maryland, launching a 375-seat restaurant and introducing its first bread and sushi program. Prior to that, he spent three years as executive chef and chef de cuisine for Tao Group Hospitality, where he managed a $64 million annual operation. Mr. Kinoshita also held executive chef and sous chef positions at Seaview, A Dolce Hotel, in New Jersey, and at Caesar’s Entertainment
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