He participated in the First Festival of Master Chefs, held at the International Hotel in Mexico City and has given several seminars at Columbus Isle in The Bahamas for Club Med Resorts.

He has been recognized by Art Culinare, the James Beard Society, The New York Times, New York Newsday, Asbury Park Press and the Chicago Tribune as one of America's top contemporary chefs.

Kirk has hosted James Beard Dinners and has cooked at The James Beard House in New York City on many occasions, and has appeared on "Ready, Set, Cook" on TV's Food Network Cable Channel.

In 1992, Kirk established Perona Food Specialties, featuring his salmon products after trying his hand at smoking salmon in his great-grandfather's smokehouse.

Since that time, Cook's Illustrated Magazine has rated his smoked salmon the number one smoked salmon in the world. It is now shipped worldwide to the finer hotels, restaurants, and to discerning chefs.

Kirk is a graduate of the New York College of Culinary Arts. He and his wife, Mary, reside next door to Perona Farms. A picturesque and rambling 100 plus acre oasis established by his great-grandparents in 1917, Perona Farms is a Sussex County landmark.

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