TOTAL: GET TICKETS
As the chef/owner of Kindred in Davidson, NC, Joe Kindred firmly believes that utilization and appreciation for quality product speaks for itself, especially when it fosters fruitful relationships with purveyors and, ultimately, guests. Running the restaurant with this premise top of mind along with his wife, Katy Kindred, the chef describes his relationships with vendors as an eco-system of sorts. “We try and buy all things local so that we can develop relationships with our purveyors, and they in turn become friends and customers.” Camaraderie also serves as another key component for Kindred at the restaurant, ensuring his colleagues are well cared for and his kitchen operates as a team. “I played sports growing up and being part of a team was always something that I enjoyed; being in a kitchen is like going to battle with your best buds and just cooking delicious food.”
That passion for teamwork and cooking started young. Cooking as a teen allowed Kindred to be able to get in a team environment, and he excelled quickly. He did so well in his high school’s culinary program that he won a national cooking competition at 18, earning a scholarship to Johnson and Wales in Charleston, SC. After college, he became the first intern for acclaimed Nobles in Charlotte, NC, before moving to Chicago for the next chapter and the next challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met his future wife.
Before the couple even got married, opening a restaurant had always been a dream of theirs. When they moved to San Francisco together, Kindred worked at acclaimed restaurant Delfina under Chef Craig Stoll, and was there when he beat stiff competition to be James Beard “Best Chef: Pacific” in 2007. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster’s Uptown and lead culinary manager for Noble’s four restaurants. During his time under Noble in 2013, Kindred was named “Chef of the Year” by Charlotte Magazine. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city’s most historic downtown buildings, which was once the town pharmacy. With their dream finally coming to life, Kindred utilizes his time and talents in the restaurant’s basement kitchen, developing contemporary cuisine that leaves an indelible mark on the Charlotte-area food scene.
Kindred lives in his hometown of Davidson with his wife, their three kids Alba, Luca, and Graydon, and their dogs. When he’s not working, the avid sports fan roots for his home teams, goes swimming, and visits the farmers’ market with his daughter.