Mandarin Oriental, New York is delighted to announce the appointment of Brandon Kida as Chef de Cuisine for restaurant Asiate. Chef Kida, a graduate of the world-renown Culinary Institute of America (CIA) in Hyde Park, NY, has worked at fine culinary establishments including New York’s Lutèce, and Los Angeles’ L’Orangerie and Bastide. In December of 2003, Chef Kida joined Asiate’s opening culinary team and was promoted to sous chef in 2005.
It can be said that Chef Kida was born into a perfect melting pot for a culinary arts career. Born in Los Angeles, and the son of a first generation Japanese-American father and a fourth generation Japanese mother, his eclectic childhood included a diverse array of culinary influences. “My cuisine can best be described as contemporary with an Asian flair and my dishes reflect the broad range of cuisines I grew up with in Los Angeles.” Chef Kida’s signature dishes, including Étuvée with Bay Scallops, Langoustine, Little Neck Clams and Hearts of Palm with a Coconut Herb Broth; “ Buckwheat & Eggs” with Soba Noodles, Osetra Caviar and Wasabi Cream; and Butter Poached Lobster with White Polenta, Hon Shimeji Mushrooms and Kaffir Emulsion, are representative of the savory flavors and ingredients he favors. “Japanese is my comfort-zone cuisine so that influence naturally appears in my dishes, but you’ll find that my menu features a broad range of culinary influences.”
To prepare for his new role, Chef Kida spent a month at Mandarin Oriental’s restaurants in Hong Kong and Bangkok. “Their work ethic and sense of pride is truly impressive. My month-long immersion at our restaurants in Hong Kong and Bangkok gave me insight into their culinary teams’ incredible personal dedication to their craft and inspired me to instill that spirit here in our Asiate kitchen.”