To Kevin Hendrickson, emotion is the essence of cooking. The ardent chef is a firm believer of following his heart in the kitchen. Standard recipes have their place, but Hendrickson finds that the best gourmet creations are the ones crafted on a creative whim. The diners of the Seafood Grotto at Pechanga Resort & Casino wholeheartedly agree. Their chorus of rave reviews inspired by his seafood fare let him know that his culinary intuition is right on target.

Hendrickson is adept at expertly preparing a variety of cuisines, but he confesses that exotic aquatic fare holds a special place in his heart. He particularly considers sea urchin roe to be like the “foie gras of the sea.” He relishes incorporating the creamy yellow delicacy into a masterful entrée and using the fond to put a unique twist on the flavor sauces.

The self-taught virtuoso has been broadening his imaginative cooking style at Pechanga since 2002. His time spent working the line at the Food Court taught him how to embrace diverse cuisines and valuable techniques. And his more recent experience of managing Paisano’s Italian and the Great Oak Steakhouse made his transition into the position of the Seafood Grotto’s Chef effortless and raised his food sensibility to new heights of creativity.

“The secret to discovering new ways to advance my culinary ability is very simple,” says Hendrickson. “All I have to do is pour my soul into my work and let my heart guide my hands.”