A Midwestern native, David grew up cooking for his family and friends as a child and began his restaurant journey in high school. He graduated from the cooking and hospitality Institute of Chicago and trained at Bartolotta’s Restaurants in Milwaukee with James Beard Award winner Chef Adam Siegel.

After four years, David returned to Chicago to work for mentors Paul Virant and Andrew Zimmerman at their Michelin rated restaurants. He has traveled to Mumbai, India and Southern California to open restaurants with Chef Pushkar Marathe, who is based in South Florida.

David then ran three Michelin rated kitchens in Chicago. Green Zebra, a seasonal vegetarian restaurant, Daisies, a Midwestern pastaria, and Gaijin, Chicago’s first okonomiyaki restaurant. David moved to South Florida to settle down and plans on opening a restaurant here. He is happy to bring his Midwest hospitality and adventurous spirit with him.