David Glass

David Glass

Chef at Staple & Fancy

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

Math Teacher

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).

Food Philosophy

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."

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