David graduated from The Culinary Institute of America in Hyde Park before taking an externship at The Herbfarm. Following that he worked at Cyrus in Healdsburg, Manresa in Los Gatos and spent time as the Sous Chef at ESR's own Red Cow before landing as restaurant Chef at How To Cook A Wolf and now Staple & Fancy.
Walnut Creek California
First Restaurant Job
My Uncle and I started a wholesale bakery selling Rugelach.
Last Restaurant Job
Sous Chef at Red Cow
Alternate Universe Career
Favorite Late Night Snack
Peanut Butter M&Ms
Best Meal Ever
Going to Mugaritz in Spain with 25 classmates and getting to taste both of their tasting menus. After eating we got to meet the staff and see their kitchens.
Favorite Seattle Restaurants
I love Bar Cotto, Bar Sajor, Saigon Deli, Salumi and Ezelle's (and a slew of other places).
Taking ingredients at the peek of their deliciousness and not messing them up.
Restaurant Pet Peeve
Tape! Whether it is labels left on the container or if the tape is ripped…
What do you love about Seattle?
I do love the weather, as well as the general attitude of the people. It is also gorgeous all year round.
Memorable Kitchen Disaster
There are so many to chose from, but the biggest one was on my externship and has a lot to do with oil, a grill, and a fire.
Can't Live Without
What's On The Nightstand?
The Third Plate by Dan Barber
What's On The iPod?
Favorite Movie Quote
"That little guy…don't worry about that little guy."