Seasonal
LOCAL
DELICIOUS
Private Chef for the Bay Area Palette
SHARING IN THE BOUNTY
A career made in California: Home to those who wander and those who dream, to those who build and to those who stop for a minute to have a look-around, California is home to many a dreamer. I’m one such transplant. I left New England and landed in California, a place where it’s easy to find love and joy. One reason I fell in love with this place is California’s Mediterranean-inspired, hyper-seasonal bounty - we get to enjoy it year round. The rustic cooking style pioneered by the likes of Alice Waters and Judy Rogers is an inspiration and a starting-point for the conversation I try and initiate with my cooking and share with my clients.
Tap on the button below to view my prepared meal delivery and catering sample menus.
CRAFTED IN THE KITCHEN
I love to forage. Whether it’s in a damp forest after a winter rain or at a mid-summer farmers’ market, it’s a true satisfaction to find and share the freshest and the best. I’ve been working the pots and pans in local kitchens for twenty years and coaxing maximum flavor still remains a constant joy.
FRESH INGREDIENTS
We Bay Area people know we are blessed with the finest produce and products. I build menus that use seasonally-driven ingredients to highlight what the bay has to offer. Think asparagus and favas in the spring, tomatoes in the summer, squash in the fall, dungeness crab in the winter.
A SENSE OF PLACE
A sense of place goes beyond local ingredients and seasonality. I love California and its melting pot of cultures and culinary traditions and the food traditions here are an inspiration. A grape or a coffee bean tells the story of where it was grown, and so does everything that comes out of California soil. This is a story I wish to share with you.
Chef David
inspiration move me brightly
I’m a New England boy that got to ramblin’ and came west looking for inspiration, and I found it in the kitchens of Bay Area culinary royalty. One magical day, I humbly presented myself to revered chef Michael Wild of Oakland’s Baywolf and charmed him into giving me a chance. Two and a half years later, I had the confidence to move on and up to other kitchens like Rivoli, Alma, and Bacar and made my way from line chef to sous chef and today, a private chef.
In 2004, I had the good fortune to spend two years in Costa Rica where I led the kitchen at a friend’s new place, one that would become a legend, El Patio. In this executive role I spent two years designing menus, sourcing ingredients, hiring and teaching staff, and running the back of house team. Creating Nuevo Latino dishes at El Patio for locals and tourists alike is perhaps one of my proudest accomplishments and I marvel that now, more than 20 years later, El Patio is still bustling.
From lobster pots in New England to haute cuisine for the most discerning palettes, from private parties in Pac Heights to delectable and intimate affairs exquisitely delivered to San Francisco homes, I’m proud to source and share the bounty with you, your family, your friends, your colleagues and with anyone you want to impress.
