~ Chef de Cuisine ~

Chef David DiSalvo attributes his love of food and cooking to his mother, grandmothers and godfather.  After graduating from California State University and a few years in the academic field, David enrolled at The French Culinary Institute in New York City to fulfill a desire to learn French Cuisine.  The Dean of FCI, Master Chef Jacques Pepin, had always been David’s idol.  Chef Pepin’s inimitable technique, shared with FCI students through their rigorous program, is the foundation on which David builds his own skills and style.

Working for Austrian Master Chef Kurt Gutenbrunner and under Pastry Chef Pierre Reboul and Manager & Master Sommelier Aldo Sohm, David furthered his experience at New York’s standout restaurants ‘Blaue Gans’ and ‘Wallse’.  At these Michelin-Star restaurants, David made pastry and also worked up to all stations in the kitchen. After moving back to Southern California in 2007, David worked at Mille Fleurs in Rancho Santa Fe before taking a position as Head Event Chef for one of San Diego’s most successful fine catering companies.  As West Steak and Seafood’s first Chef de Cuisine under Executive Chef Eugenio Martignago, David continues his pursuit of culinary service, artistry and excellence.

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