David is a James Beard semifinalist, Plate Magazine's Chefs to Watch 2017, and National Eater Young Guns 2017, who is a graduate of The Culinary Institute of America in Hyde Park. His culinary career includes being part of the opening team at The Aviary under the guidance of world-renowned chef Grant Achatz. Prior to The Aviary, David worked at Takashi, a Michelin star rated restaurant. David also worked at The Storefront Company where he worked for a 2003 Food & Wine's best new chef. David held multiple stages at restaurants in Manhattan and Chicago such as Le Bernardin, Cafe Gray, TRU, and L2O. In addition to his restaurant experience, David has cooked for distinguished United Nations guests.