Clinton Kendall is the Chef de Cuisine of the East Side King and Thai-Kun restaurant group in Austin, Texas. Originally from Memphis, Tennessee, Clinton brings to East Side King and Thai-Kun a culinary perspective that is inspired by his Southern heritage, classical French training, and experience in Japanese and fine dining. Clinton began as a line cook at Uchi Restaurant in 2007 and eventually became a sous chef at Uchi’s sister restaurant, Uchiko. At Uchi/ko, Clinton excelled at creating dishes by applying the technique and seasonal simplicity of Japanese cuisine while incorporating underutilized ingredients with modernist cooking techniques. In 2013, Clinton left Uchi/ko to help Paul Qui open his flagship restaurant qui. Shortly after the restaurant opened, Clinton was named sous chef. At East Side King and Thai-Kun, Clinton intends to continue learning about food and contributing to the Austin culinary community.