David brought his hands-on experience in Italian cooking back to New York and focused his energy on finding an entry-level kitchen job. Rather than go to culinary school, he wanted to learn by working his way up from the bottom. He was offered a position in the pantry station at Jardinière in San Francisco, the famed fine-dining restaurant of James Beard award-winning chef, Traci Des Jardins. Packing his things up in a storage unit, David went west and the rest, he says, is history. Today, David’s meals continue to reflect a rustic Italian simplicity. His menus are primarily ingredient-driven, focused on classic, “older” recipes with straightforward techniques rather than trends. As David puts it, ingredients should be fresh, few, and seasonal, and make the food shine. A true advocate of the good life, David’s off-time activities reflect the same simple, pared-down approach. There’s morning yoga, spending time at Stinson Beach, good conversations while cooking with friends, and, of course, taking care of Bacon: his Chihuahua terrier mix. Simple ingredients and a love for dogs? We dig.

Those who cook with us

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  John JarrettChief Cook

  Minimal manipulation. Call it the backbone behind Chef John Jarrett’s signature rustic palate, which he describes as “throwback American nostalgia” by way of farmer’s market stock, nature scraps, and the principle of honoring the purity of whole foods. The Brooklyn raised butcher, currently at Alimento.

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  Jacob WebberChief Cook

  A native of Cincinnati, Ohio, Jacob Webber found his calling to cuisine while an English student at Ohio State University. He enrolled in the renown French Culinary Institute in New York City and embraced his new career with passion. Upon graduation he worked in French restaurants in Cincinnati.

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  Patrick BakerChief Cook

  Born in Québec City, Patrick Baker was already showing his culinary inclination at the age of five, when he surprised his parents by ordering “escargots” at a restaurant. By the age of 15, he had developed a full-fledge passion for good food and knew that we wanted to study culinary arts.

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  Jessica WaltersChief Cook

  Beginning her professional career as a corporate marketing executive, Chef Jessica Walters gave up her lucrative job to pursue her passion for food and cooking to enter the culinary industry. Her classical training included studying in European countries such as Venice, Italy,