Shivangi Sinha
Netflix’s ‘Next Gen Chef’ brings together an incredible mix of contestants from home cooks chasing a dream, to seasoned line cooks looking for their big break, to private chefs ready to prove themselves on a national stage. The competition pushes them to showcase not just technique, but creativity, resilience, and the ability to perform under pressure. In season 1, Abby Kirn stood out as someone who gave everything she had to each challenge. Whether she was in a team setting or cooking solo, she poured her heart into her dishes and was determined to make the most of the opportunity.
Abby Kirn Did Not Shy Away From Experimenting With Her Dishes
In the first competition of the season, Abby Kirn knew it would be difficult to stand out among 21 talented contestants. The chefs were divided into teams of three, each tasked with creating a seven-course meal inspired by a legendary chef. Abby’s team drew inspiration from Paul Bocuse, and despite knowing that dessert was often the most technically demanding element, she volunteered to take it on. Her dessert was a beautifully executed polenta cake paired with fennel curd. It impressed the judges not only for its flavor and balance but also for her courage in taking on the most challenging course for her team. When the next challenge required contestants to create a savory dish using apples, Abby chose to experiment with a twist on a classic arepa.
Taking the judges’ feedback seriously after her first tasting, she added more citrus to brighten the dish and ultimately presented a Plantain Arepa with chicken, charred apple, and apple slaw. The judges were impressed with the complexity of flavors and praised her ability to bring them together cohesively. Despite her evident talent, Abby did have moments where time management became a challenge. During the competition, where she was part of Ilke Schaaf’s team, she was tasked with running the counter. Unfortunately, she struggled to keep pace, which delayed the team’s service and ultimately contributed to their loss. When it came time for the judges to deliberate, they commended Abby for her creativity but explained that consistency and execution were crucial. Sadly, Abby was eliminated at this stage.
Abby Kirn is Leading a Culinary Project Out of NYC Today
Abby Kirn’s start in the culinary world was deeply personal. As a teenager, she experienced the loss of a partner in a violent and sudden accident. Seeking a way to process her grief and escape her immediate environment, she volunteered at a soup kitchen in Colombia. That experience sparked a love for food and service that ultimately shaped her career. Abby’s formal culinary path began with her training at the Culinary Institute of America, where she studied in the Accelerated Culinary Arts Program from September 2020 to May 2021. During this time, she was elected Sous Chef and worked alongside Chef Instructors to manage a professional-style kitchen for both culinary and pastry courses.
She coordinated class schedules, food orders, and deep cleans, while also testing recipes for award-winning chefs. Notably, she founded the ACAP Career Program, designed to connect students with industry leaders and provide hands-on experience to prepare for life after graduation. After graduating, Abby began working at Thomas Keller’s The French Laundry in Yountville, California, one of the most prestigious fine-dining restaurants in the world. From March to November 2021, she trained incoming staff on kitchen SOPs, ran daily schedules with sous chefs, cooked family meals, and produced projects for the “Chip” station. She also worked closely with the Chef de Cuisine to modernize recipes and preserve farm produce.
In 2022, Abby joined the opening team at Al Coro in New York City, working in front-of-house service. The restaurant earned two Michelin stars within months of its opening, a milestone that Abby takes pride in having been part of. Today, Abby is the Executive Chef and Co-Founder of Village, a New York-based culinary project she launched in September 2022. Through Village, she combines her fine-dining background with a mission-driven approach to food, creating menus that focus on community and connection.
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Abby Kirn Has Given Her All to the Family Farm
Abby Kirn has taken her career far beyond the kitchen and has diversified her work to include farming, education, and advocacy. In addition to her work as a chef and co-founder of Village, she serves as head of the Kirn Family Ranch, a beautiful property located in Sonoma, California. The ranch is not just a working farm but also a sanctuary, home to a collection of rescued miniature animals. The ranch specializes in producing Lush Extra Virgin Olive Oil, crafted with care to preserve flavor and quality, which has become one of their most celebrated products. Their olive oil has been supplied to a number of prestigious clients, including Shou Sugi Ban House in the Hamptons and the Lacoste flagship store in New York City, among others.
Abby’s expertise as an olive oil sommelier allows her to share her knowledge of taste, pairing, and production with chefs, restaurateurs, and guests alike, creating a deeper appreciation for high-quality, sustainably produced oils. Her parents, Tim and Abigail Kirn, along with her siblings, are all actively involved in the daily operations of the farm, and it has turned into a family passion project. Abby’s mission is to create a welcoming space where people feel seen, valued, and nourished. Her feature on the YouTube talk show ‘A Cheese Course’ further amplified her voice and provided a platform to discuss her vision.
She has even taken up new and interesting projects that keep her visible. For example, in August 2025, she partnered with Merry People and went on a tour to explore the “hidden gems” of her neighborhood in Brooklyn. She took them to places like Poppy’s, Carroll Gardens, Brooklyn Granary & Mill and such. She also runs a series on her social media on butter and other things associated with it, and it has been a huge success. In April 2025, she was seen on Food Network’s ‘Chopped Love Tournament,’ alongside her partner, Carlos. He is also a chef, and the two share a camaraderie in which they are able to share all aspects of their lives with each other. Abby is very content with where she is in life and is glad to have so many people who love and support her through it all.
