Often mistaken for a linebacker, David is known for his gregarious personality and towering stature. He is an NYC native who grew up in his parents' restaurant in Queens. One could say that hospitality is in his blood. A graduate of The French Culinary Institute, he moved across the country to work wth some of the nation's best chefs: Thomas Keller at The French Laundry & Grant Achatz at the now-defunct Trio. A move to the Florida Pan-Handle to open Avenue Sea with his wife proved to be most influential. In 2011, he became the Executive Chef at The Cloister and Beach Club, a five-star resort on the Georgia coast. After five years, he left to pursue his current project, Certified Burgers & Beverage, a fast-casual restaurant on Saint Simons Island.