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. 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 partnered with Victor Rallo on a renovation and resurgence of ESCA with a new menu, wine list, and prix fixe lunch menu. Dave is a simple man; when he’s not cooking, he’s fishing.
After the 2020 Coronavirus Pandemic forced ESCA to close its doors, Dave is excited to continue his partnership with Vic Rallo through their Staten Island projects, Pastavino and Navy Pier Prime.