Kim Kringlie's culinary accomplishments stretch geographically from Wyoming to Louisiana. They began in Teton Village, Wyoming, where he served for four years as executive sous-chef at the Inn at Jackson Hole, not far from North Dakota, where he was born in January 1960.

In 1983, Kringlie came south to take the position of executive chef at Juban's Restaurant in Baton Rouge, LA. He remained there until his appointment in 1986 as corporate executive for Lafitte's Landing Restaurant in Donaldsonville, LA, whose proprietor-chef is the legendary John Folse. Kringlie traveled with Folse throughout the country preparing cooking demonstrations, and for the opening of an American restaurant in Moscow for the 1987 Presidential summit.

In 1988, he returned to Baton Rouge to re-assume his executive chef's position at Juban's, and two years later joined the restaurant's then-general manager, A-Kenneth LaCour, in opening Dakota in Covington in 1990.

As culinary director for both Dakota and Cuvee, Kringlie oversees all kitchen operations of the two restaurants.

In October 2000, New Orleans Magazine named him the New Orleans area "Best Chef" in his capacity as Dakota's executive chef. He has also been awarded medals - two gold, two silver and one bronze, by the American Culinary Federation in culinary competitions. Also, in 1992, he was featured in the book and television series, Great Chefs of Louisiana. Chef Kringlie has had dozens of local television cooking demonstrations throughout his career.

Kringlie an his wife, Simone, are the parents of five children.