Surprising diversity is what diners can expect at any of Executive Chef Kim Kringlie's establishments in the New Orleans area. Kringlie melds classical French culinary training with the unexpected flavors of Southwest Louisiana, a soupcon of Asian ingredients and flavors that are found in the U.S. Southwest at his three restaurants-The Dakota Restaurant, Dakota Wine and Feed and CreOlá. Top that off with a dash of the culinary style of New Orleans, and diners take notice. The result is a culinary experience found few places in the New Orleans area-any place in the country for that matter-Kringlie is that good.

Kringlie developed his talents, first, at The Inn at Jackson Hole in Wyoming, establishing the basis of his style under the tutelage of Austrian Chef Peter Leitner. Three years later, Faustos Restaurant recognized his culinary abilities, at the Hyatt Regency in Dallas, where he became sous chef. In 1983, he arrived in Louisiana and immediately knew that the state would be home. At Juban's in Baton Rouge, he was named Executive Chef and instantly started experimenting with local products and flavors. At the restaurant he met his future business partner, Kenneth LaCour, who was then the restaurant's manager.

"The seeds of Dakota were planted when I met Kenny. The combination of my love for cooking and his love of the food industry seemed like the perfect opportunity to develop several unique dining experiences," says Kringlie.

Chef Kringlie has gained most of his culinary skill from years of hands-on experience. His most prominent position before he started his own restaurants was as Executive Chef at one of the New Orleans areas' most acclaimed restaurants, Lafitte's Landing in Donaldsonville, Louisiana. At Lafitte's he came under the influence of many of the Southeast's premier chefs, including Chef John Folse.

In the competitive restaurant market of New Orleans, one of the fiercest in the country, The Dakota Restaurant has been consistently rated as one of the areas best by locals and tourists. The Zagats named it "One of the Top 20 Restaurants in New Orleans," while local food critic Tom Fitzmorris gave the restaurant 5 stars, including it in his "New Orleans Top Ten List" in CityBusiness Magazine.