Dennis Eugene Kinsey
Dennis Eugene Kinsey, 70, of Chattanooga, Tennessee, passed away at his residence on April 6, 2025.
Born in Chattanooga on Sept. 30, 1954, to Bill and Ruth Kinsey, he lived a life marked by culinary excellence, artistic creativity, and devotion to his family. He was the grandson of John and Bonnie Craig and Edward and Bertie Kinsey. He was preceded in death by his parents, grandparents, and his two older brothers, John and David Kinsey.
He leaves behind his beloved wife of 39 years, Ingrid Maier Kinsey; their sons, Tyler (Crystal) Kinsey and Craig Kinsey; his brother, Mike (Susan) Kinsey; his sister, Janice McCarter; and several cousins, friends, and beautiful nieces and nephews who will cherish his memory.
Dennis was a distinguished chef for over 40 years, whose passion for food and artistry shaped a remarkable career. He honed his craft at the Reid House and Mount Vernon Restaurant, delighting patrons with his Southern culinary creations. Influential Chattanoogan Jack Lupton hired Dennis, and for over 32 years, he served as the executive chef at the Honors Golf Course in Ooltewah, TN, where his talents earned him a stellar reputation. During his tenure, Dennis had the privilege of preparing meals for prominent guests, including President George H.W. Bush and Barbara Bush, golf legends Arnold Palmer, Jack Nicklaus, and Tiger Woods, NFL star Peyton Manning, and basketball icon Michael Jordan. His dishes were more than meals—they were masterpieces that elevated every occasion. Adding to his culinary legacy, Dennis’s breathtaking ice sculptures were a highlight of many special dinners at the Honors Course, captivating guests with their intricate beauty and transforming events into unforgettable experiences. He would tell you that he was given the gift to cook from the Lord and a sweet little teacher he called Granny.
His culinary prowess gained further acclaim when golf pro and Golf Channel analyst Charlie Rymer, a former Honors Course member, singled out Dennis’s fried chicken, pinto beans, fried corn, fried okra, homemade biscuits, and chocolate chip cookies as his dream Masters meal, declaring it the menu he’d choose if he ever won the prestigious golf tournament. This nod underscored Dennis’s ability to blend Southern comfort with exceptional skill, leaving an indelible mark on those who savored his food.
A man of warmth, generosity, and boundless creativity, Dennis will be remembered not only for his extraordinary talent but also for the love he poured into his family and the Lord. His legacy lives on in the hearts of those who knew him, from the kitchens he commanded to the lives he touched with his kindness and artistry.
The family will receive friends on Saturday, April 26, from 4-6 p.m at the South Crest Chapel of Lane Funeral Home and Crematory, Rossville.
Condolences may be sent to
lane-southcrestchapel.com.
All arrangements are by Lane Funeral Home and Crematory South Crest Chapel, Rossville.