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, cooked at The James Beard House on many occasions, and worked as a featured chef at several James Beard Award dinners. Additionally, Kirk has appeared on a number of television programs including “Ready, Set, Cook,” “Dining Around,” “Extreme Cuisine,” and “Dinner: Impossible” on TV's Food Network, Live with Regis and Kathie Lee, NBC's Today New York, and News 12 New Jersey.

In 1992, Kirk established Perona Farms Food Specialties, featuring his salmon products after trying his hand at smoking salmon in his great-grandfather's smokehouse. Cook's Illustrated Magazine has rated his smoked salmon the number one smoked salmon in the world and it has been shipped worldwide to finer hotels, restaurants, and discerning chefs. Kirk and his family sold the food specialties division in 2008 to concentrate on the weddings and special events portion of the business.

Kirk, his wife, Mary, and son Kirk, Jr. reside next door to Perona Farms in Andover, New Jersey. Perona Farms, a Northern New Jersey landmark, is a picturesque country estate established by his great-grandparents in 1917. Today, Perona Farms primarily hosts exclusive weddings and special events.