Upon graduation from New York's French Culinary Institute (Now ICC) in early 2004, David Schuttenberg spent time in some of the city’s highest regarded kitchens. He started his career under Tom Colicchio at NY Times 3 Star Craft, where he learned the value of cooking simply, using the highest quality ingredients and impeccable technique. He spent 6 years under James Beard award winner Zakary Pelaccio, helping develop the venerable Fatty Crab brand, a street food-centric Malaysian concept in Manhattan’s West Village. in 2008, he was named chef/partner with Zak at Cabrito, earning a star from The Times while being lauded by critic Frank Bruni as "...the Mexican restaurant so many of us dreamed about for so long." Before deciding it was time to leave the city in 2015, he spent 4 years with Jacob Dickson in arguably the best butcher shop in the country, Dickson’s Farmstand Meats, serving as it's chef and culinary creative director. David spent 2 years enveloping himself in Charleston's dining scene, and in October 2017 opened Sichuan concept Kwei Fei. In 2018, Kwei Fei was awarded 4 stars by Post and Courier food critic Hanna Raskin who called it "the great Chinese restaurant that Charleston has long awaited..." You can find David manning the woks (and the volume controls) of Kwei Fei every Friday and Saturday at The Daily on King St.