Upon graduation from New York’s venerable 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 Coliccio at NY Times 3 Star Craft, where he learned the value of cooking simply using the highest quality ingredients with 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. He was named partner with Zak at NY Times 1 Star Cabrito, where he cooked his beloved food of the southwestern U.S. and Mexico. 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, as its chef and culinary creative director. To begin the process of moving toward his ultimate goal of opening and operating his own concept, David’s move to Charleston reunited him with his first chef from Craft, Damon Wise. He was named Director of Culinary Operations for the Scarecrow and Co. project on Ann St. where he worked side by side with the partnership team building out, and opening. From there he accepted the position of executive chef at Fish restaurant, overseeing the gradual shut down. Having enveloped himself in the Charleston dining scene and gained an understanding of the market for the past 2 years, it is now time to realize his dream of opening a space where he can combine his cooking acumen with his personality.