Clinton Kendall is the Director of Operations of the East Side King and Thai-Kun restaurant group in Austin, Texas. Originally from Memphis, Tennessee, Clinton brings to the East Side King and Thai-Kun family a culinary perspective that is inspired by his Southern heritage, classical French training, and experience in Japanese cuisine and fine dining.
Clinton began as a line cook at Uchi Restaurant in 2007 under Chef Paul Qui and eventually became a Sous Chef at Uchi’s sister restaurant, Uchiko. At Uchi/ko, Clinton excelled at creating dishes by applying the techniques 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. After two years at qui, Paul brought Clinton over to the East Side King and Thai-Kun family as the Chef de Cuisine to focus on menu development and innovating daily operations. As the Director of Operations, Clinton intends to continue learning about the Austin culinary community while using his experiences to push the boundaries of the restaurant group.