David is co-owner and executive chef and is from Costa Rica. He ran Aborigen, a highly popular farm-to table-restaurant in Costa Rica before moving to the US. David earned a diploma in culinary arts at Latina University; was certificated in hydrocolloids and avant garde techniques at the French Culinary Institute in New York City; and obtained a Masters in cuisine, techniques and products from the renown Basque Culinary Center in San Sebastian, Spain.
Menu
