David S.

David S. began their career in 2002 as a Line Cook for the Charlie Palmer Group. David then moved to JEAN-GEORGES MANAGEMENT in 2003 as a Line Cook. In 2004, they became a Jr. Sous Chef at Cafe Gray. In 2006, they worked as a Sous Chef at Bouley Restaurant and Bouley Test Kitchen, and as an Executive Chef at Mercat Restaurant. From 2008 to 2009, they were a Sous Chef at Levy Restaurants, responsible for organizing all aspects of food service operations for the US Open Tennis event. In 2011, they became the Executive Chef for Chelsea's Table at Stonyfield Farm. Since 2012, they have been the Culinary Director and Executive Chef of the Lobster Place Foodservice operations, managing a staff of 50 hourly employees and 5 salaried managers and overseeing $13mm+ annual food sales.

David S. began their educational journey in 1994 when they enrolled at Brandeis University, where they earned a Bachelor of Science (BS) in Latin American Studies in 1998. After completing their degree, David S. attended the Institute of Culinary Education, where they earned a Diploma in Restaurant/Food Services Management in 2003.