Kingfish Grill St. Augustine’s Best Fresh Fish on the Water
Hailing from County Kilkenny, Chef Danny Heffernan grew up in the hospitality industry, cooking for and serving guests in his mother’s bed and breakfast at age 10. At age 16, he entered Ireland’s state-sponsored culinary training program, one of the most rigorous in Europe at the time. Chef Danny trained in the finest hotels in Ireland, including Dromoland Castle Hotel, a world-class, five-star hotel and country estate, and Malahide Castle Hotel, a country estate built in 1185. A vacation to the U.S. turned into a job. While serving as executive chef of The Country Inn on Long Island, and later the Locust Valley Inn, his work was featured in The New York Times, Newsday, and Great Chefs of Long Island annual. In 2001, he and his family opted for the Florida lifestyle and now call St. Augustine home.
Chef Heffernan has worked as executive chef of Kingfish Grill for the past four years, the last two of which he has enjoyed collaborating with Chef Austin Katoh. Chef Katoh was born in Chicago, Illinois and moved to Pittsburgh, Penn., at the age of two. Growing up in a third-generation Japanese family, he was exposed to the exotic flavors of a Japanese kitchen. Learning basic techniques from Mom and Grandma, he went on to attend classes at the Sawyer School for the Culinary Arts. For the last 25 years, Chef Katoh has worked in authentic Japanese sushi restaurants form Pittsburgh to Hawaii to Texas and now Florida. After 12 years in The Sunshine State, Chef Katoh has attained a firm grasp of the Northeast Florida palate. With more than 65 years of professional culinary experience between them, Chef Heffernan and Chef Katoh make an incomprable multi-cultural team and create a unique dining experience at Kingfish Grill, unmatched in this region.