Lake Norman has its share of delights - great food among them! And behind every dish there is a team of our neighbors sharing their time, effort, and expertise with us. In this series, we'd like to introduce you to the chefs of our community restaurants in particular - plus some of their unique insights - so grab a seat!
Joe and Katy Kindred
First up, allow us to present Chef Joe Kindred, co-owner of one of the most well known, chef-driven American restaurants in Davidson - Kindred! Located in a building that was originally the town pharmacy (circa 1914) in the historic downtown, it seeks to bring new experiences to the old soul of Main Street.
Q: When did you decide to become a chef?
I decided to be a chef in high school while taking culinary arts.
Q: Why did you choose LKN as the place for your restaurant?
We thought it would be a great place to live!
Q: What is your favorite dish to create and why?
I enjoy cooking seafood. From sourcing to cooking, it requires skill and technique and patience.
Q: In what way does your role as chef play into the community?
I think we have an opportunity to create an educational environment for both our guests and our team to show them creative foods.
Q: What advice would you give to aspiring chefs?
Go work in the best restaurant in your town that you can get hired at. Stick it out for three months if you're into it - go overseas and work internationally to learn some different techniques and cultures!
Q: What is your favorite Lake Norman restaurant and dish there, aside from your own?
Grilled Artichokes at 131 MAIN - they are delicious and consistent. I think that Joe and his team are the most consistent restaurant offering delicious food and super attentive service!
Eager to learn more about our community chefs? Be sure to follow Visit Lake Norman on Facebook and Instagram to receive the latest updates and stay tuned to our blog page! Had a great experience at Kindred? Let us know by commenting below or tagging us in your photos @VisitLakeNorman!
Q: How has your technique or style developed over the time you’ve been a chef and why?
I think it's always veering in different ways based on where we've recently traveled and the ingredients that we can source through the local farms.
Q: What is the most valuable lesson being a chef has a taught you?
Humility. The second you stop learning - whether it's from your peers or your stewards - is the second you gotta hang the apron up!
