Chef Kira Gilbert

I am a professional Chef with 8 years working in Professional Kitchens, and a graduate of Sinclair’s culinary program with Honors. In 2019, I began my culinary career in a cafe called Red Twig in Edmonds, Washington- churning out housemade crepes, and eggs Benedict . A true scratch kitchen in small quarters. I worked that same summer for a season at Roche Harbor Resort in San Juan Island, WA for a couple months in their casual restaurant- Madrona Bar and Grill, before moving upstairs to their full service fine dining restaurant-Mcmillins Dining room. Here I learned proper technique, and how different restaurant environments operate. After the season, I moved to Ohio where I began working full time at Fleming’s Steakhouse for 2.5 years. Here I learned all stations in the kitchen. (I was simultaneously attending school part time at Sinclair college in their culinary program where I recently graduated from with Honors May 2023). Once I felt I had learned what I could at Flemings, I accepted an opportunity to work as Sous Chef at the newly reopened Corner Kitchen at the beginning of 2022 where I worked until June of 2023. From there I went and worked at Roost Modern Italian as Sous chef, then Head Chef for a few months before parting due to personal differences. Since October 2023 I have been working at the Winds Cafe in Yellow Springs, where I have taken over the role as Sous Chef.