David, like most passionate food professionals started his love affair for all things food at a very young age. Growing up in South Jersey and being surrounded by the bounty of the Garden State, coupled with a Casablanca born and raised Mother, food became of high interest to David. His Mother, who cooked dinners just about seven nights a week from much of what was grown in their garden, shared with David some simple, but valuable kitchen lessons and that is what piqued David’s interest in cooking.

At age thirteen David got a job at a local restaurant washing dishes and doing some prep and then upon turning fourteen years old, David moved onto the line and cooked until age seventeen. After graduating high school, David moved to Philadelphia where he began line cooking in all the best restaurants he could find. In 2003 David accepted a sous chef / chef de cuisine position at Plumpjack, Squaw Valley CA. When returning to Philadelphia, David helped open the much lauded Salt as sous chef. In 2006 David embarked on his first chef position at the historic Morris House Hotel and Restaurant M. A boutique hotel with a quaint 30 seat dining room, David’s cuisine started to earn local and regional praise.

In September of 2008 David seized the opportunity to open his own restaurant. Situated on the corner of 22nd & Spruce Streets in Philadelphia’s Fitler Square neighborhood, Mémé Restaurant boasted mustard colored walls, rustic new American fare, and a just above head level sign designed by gonzo artist, Ralph Steadman. The 36 seat ingredient driven bistro garnered more local praise and some national mentions including “four chefs to watch in the U.S.” by Esquire’s John Mariani. After four plus years turning out dinner six nights a week and a wildly popular Sunday brunch that received the “Best Of Philly Brunch” award by Philadelphia Magazine, David decided to sell Mémé and spend more time with his family. After months of contemplating a next restaurant move, David took a job selling beef for a Farm in Kansas. After two and a half years of nights and weekends off, David gratefully accepted the opportunity to become Culinary Director of the up and coming fast casual powerhouse concept, Honeygrow in August of 2015. Honeygrow’s dedication to serving responsibly raised, all natural, and health conscious food mirror David’s ideals. “I love everything about this concept and I’m very much looking forward to growing with it…noodles, woks, salads, and local honeys. What else do I need!”