Chef Bernard Kinsella attended Johnson and Wales University in Providence, RI and spent his early career at large luxury hotels including the New York Hilton, the Vista International, owner of the Waldorf-Astoria and then a position as the rounds chef at the Ritz-Carlton in Atlanta.
In 1994, Chef Bernard started The Kroger School of Cooking. The Kroger Company hired Chef Bernard to create the school for culinary enthusiasts to explore the art of cooking and healthy living in an environment that removes inhibition and fosters learning. The 750-square-foot facility allowed Kinsella and local chefs to instruct students of all levels on a variety of topics, including cooking fundamentals, regional cuisine, diabetic meals and exotic foreign fare. The School is also the site in which Kinsella completed five successful seasons - more than 250 shows - of “Cooking with Bernard" on local cable TV.
Since 2000, Chef Bernard has expanded his interests in experimenting with the intersection of healthy eating and healthy life styles in all his culinary activities. In 2008, he began working with local nutritionists and yoga programs in the Boston area to help people integrate healthy cooking into their day-to-day lives. Today, Chef Bernard conducts training seminars, caters events and prepares home cooked meals for individual families.
