Park Kitchen | David Briggs, Sous Chef

David is originally from the San Francisco Bay Area. And while he calls the Bay Area his childhood home, the truth is he spent a portion of it moving from one place to another: from the East Coast, to California, to Australia, Singapore, and back to California. Through all of the moving around came something he is very thankful for, and that is extensive travel throughout Asia and the Pacific. Visits to Thailand, Indonesia, China, Japan, and Korea, to name a few, helped form an interest in food at a young age. He was the stereotypical young cook, always wanting to help out in the kitchen, or try something new, and waiting to eagerly learn from others that would teach.
David attended The University of Oregon, receiving a degree in Exercise and Movement Science. After College he worked successfully in the Health and Fitness field for four years before longing to do what he had always wanted, which is to cook.
So it was off to The Culinary Institute of America in Hyde Park, NY for two years of culinary education with a six month stop in St. Helena, CA at Martini House.
Upon graduation, he made plans to tryout for Scott Dolich at Park Kitchen. Feeling right at home, Dave accepted the job offer and has worked there since the Summer of 2004.

At the beginning of 2006 David created HYPERLINK "http://www.xocolatldedavid.com/" Xocolatl de Davíd, a chocolate and confection company focusing on the combination of savory and sweet.

When not butchering hogs at Park Kitchen, or making chocolates David enjoys eating, debauchery, and listening to Hall and Oates.