Raised in Dallas, executive chef David Gilbert knows how to dish out classic favorites made from the finest ingredients. He’s well-versed in all things culinary and has cultivated his art both in Europe and across the United States. His worldly experience pays off — Chef Gilbert blends global aspects and avant-garde innovations into his cooking, creating a cuisine that’s distinctly his own.
As executive chef and partner at his soon-to-open restaurant in Dallas, Texas, Gilbert is combining his culinary past with his own sensory approach to dining to introduce his guests to “New American” cuisine. It’s no wonder he has been called one of the best young chefs in the industry.
Chef Gilbert graduated from Johnson and Whales University in 1997 and then moved to Europe where he worked at the Michelin-rated restaurant Vermeer in Amsterdam. Two years later, Gilbert returned to the United States and worked at the Ritz-Carlton in Buckhead, Atlanta. Within a year he was promoted to head chef at the Ritz-Carlton in St. Thomas.
Chef Gilbert’s success continued as a sous chef at Sherwood’s Landing at The Inn at Perry Cabin where Gilbert became known for his fresh farmer’s market menu and received national recognition. In 2000, Gilbert won the Bronze Medal for his cooking at the Chaine des Rotisseurs Junior Commis competition and took home the Silver Medal in 2001.
Gilbert continued to perfect his art in prestigious institutions across the country before being named chef de cuisine at St. Louis’ prominent Eau Bistro, where his innovative menus created a buzz that continues today. Named 2004 Best Chef in St. Louis by The Riverfront Times, Gilbert was also nominated for the same honor just as Eau Bistro was named Best Fine Dining Restaurant by Sauce Magazine.
After a year at Eau Bistro, Gilbert left Missouri for California where he served as executive chef of the Beverly Hilton’s landmark restaurant Trader Vic’s. As the home of the annual Golden Globe Awards as well as numerous other high-profile events, the Beverly Hilton gave Gilbert the opportunity to share his cuisine with countless celebrities such as actor Michael Douglas, fashion designer Diane von Furstenberg, and socialite Paris Hilton.
Following his recent return to Dallas, Chef David Gilbert’s star is rising as his reputation continues to grow as one of the industry’s hottest young chefs. Gilbert’s infusion of “New American cuisine” with his distinctive touches gives his guests an experience that goes beyond the basics of texture, sight, aroma, taste and sizzle, and focuses on the emotional aspects of the food such as humor, surprise, and delight.
To find out more about Chef David Gilbert please read his biography page on Chef2Chef.net
