Kelly McCown

Chef Kelly McCown's culinary philosophy is deeply rooted in a profound respect for ingredients, a legacy passed down from his mentor, Chef Scott Carsberg of Lampreia. This ethos champions a "light touch, a restraint that lets the ingredients shine," where simplicity is paramount, exposing any flaw in technique and leaving "nowhere to hide." McCown embraces moderation and an unwavering deference to the product, ensuring its inherent quality is the star. His approach to ingredient sourcing is hyper-local and sustainable, a natural fit for Sacramento, known as America's Farm-to-Fork Capital. McCown actively cultivates relationships with local farmers and ranchers, notably being among the first to feature sustainable aqua farmer Michael Passmore of Passmore Ranch’s sturgeon, trout, and bass. This direct connection to producers ensures the freshest, highest-quality ingredients, forming the backbone of his dishes. McCown's overarching vision extends beyond the plate to fostering a vibrant culinary community. He spearheaded the Sacramento Chefs Forum, bringing together the city's talent and organizing special one-night-only dinners with unique wineries, farmers, and foragers. At The Kitchen, his philosophy is to honor the restaurant's 25-year legacy by seamlessly blending cherished classics with his innovative techniques and favorite ingredients, maintaining the Selland family's joy in food, service, and hospitality. His dedication to continuous improvement and guest experience is paramount, always striving to deliver an unforgettable meal while pushing culinary boundaries. Chef McCown’s technical style is characterized by precision, restraint, and a "light touch" that allows the intrinsic quality of ingredients to speak for themselves, an approach honed in Michelin-starred kitchens such as La Folie and Fleur de Lys. His cuisine at Flying Fish was described as "richly flavored meals that offer both comfort and complexity." He masterfully balances freshness, intense flavor, and unexpected textural elements, a hallmark exemplified by his infamous Tuna Carpaccio. At The Kitchen, he deftly incorporates and updates cherished classics, expanding the sushi break and injecting his own favorite ingredients and techniques. Notably, he firmly believes that some dishes, such as risotto, are too labor-intensive and finite in their perfect serving window to be executed properly in a restaurant setting, thus refusing to feature them on his menus as a mark of respect for the dish itself. Among his most legendary signature dishes, many of which became 'showstoppers' at Ella Dining Room and Bar and were brought to The Kitchen, are: * Roasted Chicken with Corn Pudding and Porcinis * Salmon and Quinoa with Basil Vinaigrette * Saffron Gnocchi with Nantucket Bay Scallops (known for McCown's preference for a firmer consistency) * Tuna Carpaccio (praised for its perfect balance of freshness, flavor, and textural elements) * Watermelon and Rock Shrimp Salad * Bone Marrow dish (initially a hard sell, it became incredibly popular and widely adopted)

Career

• Executive Chef at The Kitchen, Sacramento, California