David Seigal

David’s love for Spain started in high school during a month-long exchange program in the Asturias province. He received a BA in Spanish Language and Culture from Brandeis University, where he also spent a semester in Buenos Aires, Argentina. After an early career in finance, David decided to follow his dream of opening a restaurant and started cooking. His first position was within Charlie Palmer’s organization where he began training at Aureole and Metrazur. After earning a diploma in Restaurant Management and Operations from the Institute of Culinary Education, David continued training at some of New York's top kitchens, including Jean Georges, Café Gray, and Bouley. He returned to Spain in 2005, to cook with Michelin-starred Chefs Martin Berasategui in San Sebastian, and Ramon Freixa at El Raco D’En Freixa in Barcelona. David returned to New York, where he was the opening Executive Chef at Mercat, receiving accolades for his Catalan-themed menu. The New York Times, selected his signature Fideos Negros as one of the top 10 dishes of 2007.