Connecting Through Food

Finbar Kinsella’s recipes for a five-star menu includes care, compassion, relationships, and teamwork. 

Finbar – with the help of his staff – prepares 700 meals a day covering breakfast, lunch, afternoon snacks, and dinner. He has been the St. Joe’s Kitchen Manager for 12 years.

Finbar Kinsella resigned from his 18-year career as Kitchen Manager at Lilly’s Restaurant because he “just wanted to do something different.” The timing couldn’t have been more perfect. His wife, who was part of the Frankfort Avenue Business Association, learned from the former executive director of St. Joe’s that they were searching for an in-house chef. He made the massive shift from fine dining to the nonprofit sector where he feeds the spirit of our St. Joe’s kids. 

The biggest challenge is coaxing his picky eaters into trying a new food, but Finbar uses the power of persuasion exceptionally well. “I’ll just act like a clown until they give in…I play the goofy uncle so that they lighten up.” Shrimp with garlic butter, calzones, chicken pot pie, and chicken wraps have been some of his highly requested meals. He also devises a plan for creating visually appealing food. “When I make cheeseburgers, I will place them in wrapping to make it look like something that came from a fast-food restaurant.” 

In between the slicing and dicing, Finbar lets the children know they can count on him for encouragement. “There have been kids I’ve felt closer to because of their personalities, and if I have something to offer, I usually will work on that relationship. Being kind and interested in them matters, because I am sure they miss that.” And the attention he gives them is reciprocated. “I have had kids come up to me while in the lunch line when I’ve been having a bad day and they can read me like a book. They’ll ask: ‘Are you OK Mr. Finbar?’”

P.S. Interested in joining the St. Joe’s family? Apply for one of these positions and help us make a difference in the lives of our #sjkids.