A native New Yorker and veteran of the New York City fine dining scene, David is co-founder of Oven Hot and functions as OHFG’s operational/training guru. His passion for synchronizing all the critical segments of an efficient and well-orchestrated eatery was developed in both casual and high-end establishments; such as Saju Bistro, Ciprianis, Rats Restaurant, where he worked with Top Chef winner Kevin Spraga. David served as Kitchen Supervisor for Executive Chef Scott Cambell of Bette Midlers New Leaf CafĂ©.
David served as Director of Procurement at The Rainbow Room in Rockefeller Center, and managed corporate catering and private events for companies such as Bloomberg Inc, J.P Morgan, Johnson & Johnson, Colgate, Brooks Brothers, Lehman Brothers, Pfizer, and Yeshiva University. His depth of experience in front and back of the house operations was acquired over the last 15 years; as a line cook, bartender, expediter, captain, kitchen supervisor, trainer, man-ager, and server specializing in French service and wine presentation.

the team