Kim Kringlie was born in Grand Forks, North Dakota in January, 1960.
He served 4 years as sous chef, and then executive sous chef under his mentor, Austrian chef Peter Letiner at the Inn at Jackson Hole in Wyoming. In 1983, he moved to Louisiana to become the executive chef of Jubans in Baton Rouge and three years later in 1986, chef Kim joined chef John Folse as Corporate Executive Chef for his Lafitte’s Landing in Donaldson, Louisiana.
In 1990, he and the former general manager of Lafitte’s Landing, opened the DAKOTA in Covington, Louisiana. In 1992, the Great Chefs Television team showed up to tape Chef Kim for their Great Chefs, the Louisiana New Garde series. He prepared a Beer-fried Asparagus with Crabmeat & Crawfish for an appetizer (episode #4); a Crawfish-Stuffed Loin of Lamb with Wild Mushroom Sauce as an entrée (episode #15); and an amazing dessert, Chocolate Coconut with Vanilla English Cream (episode #22).
He has received many awards including the Culinary Artist of the Year, by the Arts Commission in St. Tammany Parish and was listed as one of the Top 25 Chefs in New Orleans by the New Orleans American Culinary Federation. Congratulations Chef Kim!