has more than 20 years of professional experience cooking and managing food businesses. David served as Director of Catering at Au Soleil Baking and Catering, a start-up, full-service catering company formed to expand and build upon the fine reputations of L’Espalier and Sel de la Terre restaurants. Under his direction, Au Soleil was honored with Boston Magazine’s “Best of Boston” award for best catering company in the Boston area. At Au Soleil, he also built a successful wholesale bread and pastry business based upon Sel de la Terre’s line of artisan breads and hand-crafted French pastries.
Previously, David served as a food consultant and product development specialist at Masterfoods USA (thanks, Dan!), the parent company of M&M Mars. Yep, he was an Oompa Loompa.
graduated the Chef’s Training Program at Natural Gourmet Institute in New York City in 2005. She interned at Anissa Restaurant in Greenwich Village with Anita Lo, owner and Executive Chef. She then went on to work as Garde Manger and Pastry Chef at Beacon Restaurant in NYC with Executive Chef Waldy Malouf.