My cooking style could be described as rustic. I cook fine dining food but make it accessible for the everyday person. I use both new and old world techniques to make the most delectable food for all my guests.
I have been in the restaurant industry for 25 years. I graduated from Le Cordon Bleu Chicago in 2012 and then immediately started working in high level kitchens there. I moved to the Atlanta area a little over a year ago and have worked at Local Republic in Lawrenceville.
This was our first experience with a private chef and it was amazing. Chef David prepared several courses and everything was amazing! Every dish was yummy and tased so good. We would definitely recommend Chef David for your next engagement!