Hailing from Toms River, New Jersey, David Feimster was born to entertain.
After receiving his culinary degree from Le Cordon Bleu in Scottsdale in 1996, Feimster joined world renowned Chef Wolfgang Puck in Phoenix. Honing his skills by working his way through the kitchen, Feimster fell in love with the art of sushi making and became the Sushi Chef at Obachine, eventually earning the position of Corporate Sushi Chef. It was during this time where he would meet, work with and form a lifelong friendship with Chef Rocco Whalen. Feimster would spend the next few years travelling and opening new restaurants for Wolfgang Puck.
In 2004 Fiemster moved to the island of Kona, Hawaii where he opened his own restaurant, Sushi En Fuego and enjoyed great success for the next several years until an old friend called.
In 2012, Chef Whalen, who had now made a name for himself on the Food Network and operating several restaurants in Cleveland, was about to embark on a new project in Charlotte, North Carolina. Feimster was named Executive Chef of Fahrenheit-Charlotte, the city’s first open-air rooftop restaurant. Under his guidance and leadership Fahrenheit quickly became a premier destination for foodies and culinary enthusiasts. Feimster’s culinary stylings highlight fresh seafood creations with creative Asian flair.