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| David Padberg, Chef de Cuisine
Park Kitchen's chef de cuisine, David Padberg, began his cooking career as a baker and pastry chef in 1994. After four years at the Marriott in Kansas City, he began cooking at the city's finest restaurants. Starker's prestigious Grand Award from Wine Spectator makes it a destination, and David honed his skills at the American Restaurant, a four star institution under the direction of James Beard Award winning chefs Michael Smith and Debbie Gold. While at the American, he met James Beard winning chefs from across the country, and cooked for events in Chicago, New York, New Orleans, San Francisco and Seattle. In 2001, David traveled to Switzerland, working in a country chalet for six months and traveling through Northern Italy, France and England, on a working tour of Europe.
After returning to the United States in 2002, David moved to Portland to work with Cory Schreiber at Wildwood. The following year, he joined forces with his college friend, Jason Owens, and created Axis Supper Club, which hosted five course dinners served once a week in Jason's garden. They went on to host wine dinners at the Shogren House, Park Kitchen, and the popular brunches at Pix Patisserie. In late 2003, Morgan Brownlow recruited David as his sous-chef to help open Clarklewis, to widespread acclaim. In the Spring of 2005, Scott Dolich hired David as chef de cuisine. They work together to create the menu at Park Kitchen and coordinate the restaurant's special events.
