Executive Chef & Partner
After graduating from Johnson & Wales, Dave worked his way through the New York restaurant scene to become executive chef at Picholine. In the early 2000’s Dave became executive chef at ESCA in Hell’s Kitchen, NYC where he earned The James Beard Award for Best Chef in New York City in 2004, and a three star review from Frank Bruni in the NY Times. Recently, Dave partnered with Victor Rallo on two restaurant projects in Staten Island, and a renovation and resurgence of ESCA with a new menu, wine list, and prix fixe lunch menu. Throughout his career, Dave has built relationships with some of the best fish mongers in all corners of the world, as he continues to travel the world seeking the next great culinary trend. Dave is a simple man; when he’s not cooking, he’s fishing, and he is happy to report that ESCA is once again thriving.