Chef Davis Bruch

I am a professional chef with 7 years of experience trained in Michelin star and Relais and Chateaux restaurants with a focus on French fine dining. I began my culinary career while attending Cornell University’s School of Hotel Administration. There I learned Italian cuisine and subsequently began a role at Daniel Boulud’s two-Michelin started restaurant, Restaurant Daniel, for after graduation. During Covid, when New York City’s restaurants shut down, I headed out west to help open a French bistro. Since then I have had experience in restaurants, nose-to-tail butchery, and catering, namely as a chef de partie at two-Michelin starred Gabriel Kreuther and sous chef at Gary Rhoades Restaurant at Relais and Chateaux Calabash Grenada.

During that time I also became a Level 1 Sommelier.

While my experience is largely in French and contemporary fine dining, I am able to fit the needs of any guest experience.