Chef David Rosner’s culinary path started in classic fashion, directly after high school with an apprenticeship under the world-renowned Chef Daniel Boulud. “Growing up in Long Island I had a vision of the career path I wanted for myself and knew I had to be in Manhattan,” says Chef Rosner. “I clearly remember buying the Wine Spectator issue featuring the ‘Top 20 Restaurants in NYC’ as a teenager and thinking this is it, my starting point– at Boulud’s 4-star Restaurant Daniel!”
Rosner also believed in the value of classic culinary schooling, so he enrolled in the world-famous Culinary Institute of America – Hyde Park, graduating with a degree in Culinary Arts. After graduating, Rosner was invited back to Restaurant Daniel to work full time on the line.
It was there he learned about food integrity, developed an eye for detail, and learned organization both inside and out of a kitchen. “Everyone called me the Kid, but I was very fortunate to land in such a professional environment. Opportunities like this—working for an incredible chef in an amazing kitchen— can greatly contribute to a young person’s development. For me the confidence that I gained is what led me to believe I, too, could one day become a great Chef.”
David later joined the crew at Balthazar located in SoHo, Manhattan. He quickly moved up the ranks and was asked to become part of the management team as Sous Chef at their newly-opened restaurant, Pastis. His first experience being a part of an opening team was “like winning an award and becoming sous chef at the same time” explains Rosner.
After 3 years at Pastis, David took a break to explore the culinary traditions of Europe. Traveling allowed him to work in storied kitchens, learn basic European cultural approaches to food, and witness the day-to-day traditions he has been building upon since his time as an apprentice. Once back in the States, Rosner was ready to helm the kitchen at Balthazar, taking over as Chef de Cuisine upon his return.
David’s next journey would land him in Los Angeles at The Standard hotel as Executive Chef. “It was a new city, entirely new breed of customers and the opportunity to delve into the world of hotel restaurants while simultaneously refining my business acumen,” recalls Chef Rosner.
From there he would return to NYC to be part of the opening team at Gordon Ramsey’s London Hotel, which ultimately led to being hand-picked to be the Executive Chef and Director of Operations for Café Luck. “My time in Santa Barbara was a dream for any chef. The bounty of the coast region just minutes from the restaurant allows for the most direct sourcing of the highest quality product you can find.”
David’s passion for sustainable, organic produce allows him to employ a unique, modern approach with classic techniques to each plate. Today, his time spent in the south of France melds beautifully with the Santa Barbara palette, allowing for a style that is bright and vibrant and speaks of the ingredients provided by the land and sea around him.
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