- Based on his passion for seafood, David was chosen as a member of the Norwegian Seafood Council’s Culinary Board in 2014. He participated on a weeklong culinary enrichment trip to Norway where he was able to see the thriving seafood industry firsthand. Upon returning, he promoted Norwegian Salmon and Skrei on his menu, highlighting the unique attributes of each species.
- David joined the Lobster Place team in 2012 as executive chef. In addition to overhauling the acclaimed seafood market’s existing foodservice program, he also helped conceptualize the company’s first restaurant, Cull & Pistol.
- David worked as executive chef at award-winning Mediterranean wine bar, The Tangled Vine. Under David’s Culinary leadership, Time Out New York voted The Tangled Vine Best New Local Bar of 2011.
- Upon returning to NYC in 2006, David took his first executive chef position opening Catalan tapas restaurant Mercat. David’s cooking earned acclaim from The New York Times Food Critic Frank Bruni, who named his Fideos Negros at Mercat one of the top 10 dishes of 2007.
- Café Gray and Bouley in NYC were instrumental to building David’s experience developing and balancing flavors, as were his professional stages abroad at the three-Michelin-starred Martin Berasategui and El Raco D’en Freixa in Spain, and Hotel Lenkerhof in Switzerland.
- He continued honing his skills in some of the world’s top kitchens, including The New York Times four-star Jean-Georges, where he mastered kitchen discipline and fine-dining techniques.
- David passed up a formal culinary education to begin his career under Chef Charlie Palmer at Métrazur restaurant in New York City’s Grand Central Terminal.
David Seigal's Grilled Skrei with Parsley Tarragon Emulsion