A Journey Through the Culinary World

Starting his lifelong culinary career at the age of 13, McKinney began his work near Detroit making pizza dough and baking breads. His interest in the culinary arts was further peaked when he had the opportunity to work at the Golden Mushroom in Southfield, MI under the watchful eye of America’s first Certified Master Chef, Milos Cihelka.

McKinney left Michigan for Charleston, SC to attend Johnson & Wales University to study culinary arts, cutting his stay short and returning to Michigan in 1987 for the birth of his daughter.

Upon returning to the Lansing area, McKinney won local praise for his work for The Knight Cap, Pistachio’s for Fish, and Golden Harvest (which he also owned). He has since worked at the 5 star, 5 diamond Four Seasons Hualalai at historic Ka’Upulehu on the Big Island of Hawaii.

Recently McKinney completed his education at the Culinary Institute of America in Hyde Park, New York in 2009. During his time at the CIA McKinney worked with Chef Daniel Boulud at Restaurant Daniel on Manhattan’s Upper East Side. He also had the opportunity to work in Chef Daniel’s catering company Feast & Fetes as well as Bar Boulud, Daniel’s charcuterie inspired bistro.

“I am a very lucky person to have been able to work with Daniel Boulud and his staff,” says McKinney. “To cook and learn in a Michelin 3 star, NY Times 4 star French restaurant is a dream come true.” Restaurant Daniel was recently awarded 8^th best restaurant in the world.

After graduating from the CIA , McKinney returned to Hawaii, landing at a farm to table restaurant on the small island of Kauai as the Chef de Cuisine. There he placed special emphasis on working with the local farmers, ranchers, and fishermen.

“I learned about discipline and the complexity of French cuisine while at Daniel, the layering of flavors as well as textures. Hawaii taught me the pleasures of simple techniques and simple pure flavors. Sometimes a fresh heirloom tomato with some smoky Hawaiian sea salt is all that you need,” says McKinney. “The thing I love about food is the pure joy and pleasure it gives you. To be able to provide that to people is a wonderful feeling.”

McKinney returned to Michigan in the beginning of June 2010 to join Millennium Restaurant Group, and take the helm of the Epic Bistro and

Tap House kitchen