After acquiring degrees in both Hotel/Restaurant Administration and Culinary Programs, David worked as a line cook and sous chef for the Radisson Hotels in both St. Paul and Minneapolis before moving on to the bistro environment at The New French Cafe and D'Amico. Extensive travel in Italy, France, and Spain has given David a profound depth of understanding of Mediterranean cuisines. After a 5 year engagement as Chef de Cuisine for Giorgio's in the greater Minneapolis area, David desired to strike out on his own and started two successful ventures. The first was the Italian focused Pane Vino Dolce, which established David's philosophy of delivering extremely high quality cuisine in a neighborhood setting. Pane Vino Dolce was followed some eighteen months later by its French sibling, Cave Vin, which was voted the 2nd best new restaurant of the year by the readers of Minneapolis St Paul magazine. David's relocation to Seattle and opening of Enotria is most assuredly the Pacific Northwest's gain at the Midwest's expense.