Early in his career, he worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While in Europe, after studying at the Sorbonne, David had the opportunity to work with chefs Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, and Frédy Girardet. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco. From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. The restaurant quickly drew attention and earned a three-star review in The New York Times. In 1987 David opened his own restaurant, Bouley, in TriBeCa overlooking Duane Park.
Bouley Bakery earned two Michelin stars before it changed locations in 2008 and renamed itself back to Bouley. His other restaurant, Danube also initially received two Michelin stars. The Danube location was transformed into a new entity designed by Architect SuperPotato or Takashi Sugimoto called Brushstroke, which shares Japanese food culture and products while integrating American ingredients.
Restaurants:
Bouley
163 Duane Street
New York, NY 10013
Brushstroke
30 Hudson Street
New York, NY 10013
