David Park

Chef and Owner

David is a James Beard semifinalist, Plate Magazine's Chefs to Watch 2017 and National Eater Young Guns 2017,  who is a graduate of The Culinary Institute of America in Hyde Park. His culinary career includes being part of the opening team at The Aviary under the guidance of world-renown chef Grant Achatz. Prior to The Aviary, David worked at Takashi, a Michelin star rated restaurant. David also worked at The Storefront Company where he worked for a 2003 Food & Wine's best new chef. David held multiple stages at restaurants in Manhattan and Chicago such as Le BernardinCafe GrayTRU, and L2O. In addition to his restaurant experience, David has cooked for distinguished United Nations guests.





Jennifer attended The Culinary Institute of America and then continued her education at  Dominican university with a Bachelors in Food Science and Nutrition. Jennifer worked in research and development for several years at companies such as, Vegetable Juices, Barilla, Fona International, and most recently Unilever. Jennifer also worked for Takashi and other Michelin rated restaurants.