Chef David Cunningham

Chef At Home In Point Washington
Chef David Cunningham

Get to know me better

Gulf to table cuisine, southern hospitality, practiced technique, and artistic palate combined to create a truly unique culinary experience.

While I have been working in professional kitchens for over 35 years, I have been cooking my entire life. Fueled by an early passion for the outdoors, I learned to clean and prepare game and seafood at an early age. Surrounded by many great cooks, southern cuisine and culture were part of my everyday childhood.

After graduating from Louisiana State University in 1993, I attended culinary school at Johnson & Wales University in Charleston, SC. After culinary school, i continued to pursue my education at the University of New Orleans, where I completed my second Bachelor's degree in Hotel, Restaurant and Tourism Administration.

While at UNO, I worked at the famed Commander's Palace under James Beard winner Chef Jamie Shannon. I eventually worked my way up to Executive Sous Chef and ultimately took the helm at Commander's Palace in Destin as the flagship restaurant for the Emerald Grande Resort.

After leaving Commander's Palace, I led the kitchens at several well known restaurants on the Gulf Coast 30A corridor. I was the Chef at V Seagrove, Trebeache, Stinky's Fish Camp, and most recently at Blue Mabel Smokehouse & Provisions.

I specialize in Gulf Coastal cuisine with a healthy dose of my Louisiana upbringing and a dash of Lowcountry. I love to source fresh local product and have a passion for wood fired cuisine combined with classical techniques. I compete in BBQ competitions as a hobby. Open fire cooking creates a unique flavor, you can't duplicate, especially on fresh seafood. A mentor once told me, "the best food comes out of your own backyard." My backyard is the Gulf of Mexico.

Photo from David Cunningham

More about me

For me, cooking is...

Growing up surrounded by food as a culture & part of everyday life it is a huge part of who I am. Food brings people together. Togetherness is family.

I learned to cook at...

After graduating from Johnson & Wales University in Charleston, SC , I finished my formal training at Commander's Palace in New Orleans.

A cooking secret...

To me cooking is about technique and layering flavors. Every ingredient sourced to be the best, treated properly & combined at exactly the right time

My menus

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