Food

David Coughlin’s culinary beginnings were like many chefs, forged out of a necessity to scratch out a living. He started washing dishes at David’s and The Grog in his hometown of Newburyport, MA. His first line cook job was at Taylor’s in Boulder CO, which awakened a passion and inspired him to go to culinary school at Newbury College in Boston, MA. David’s first gig at a reputable restaurant was as a Garde Manger at Hamersley’s bistro, working under Gordon Hamersley. He went on to work at the Bostonian Hotel, with chefs Peter McCarthy and Tony Ambrose where he rose up through the ranks and honed his craft as Rounds Cook.

Seeking new experiences David moved to San Francisco and worked for as Sous Chef for Chef Fabrice Marcon at the Hyde Street Bistro (voted best French Bistro in the Bay Area – 3 years in a row, by SF Weekly). He moved onto other well known SF restaurant such as Charles, Nob hill with Chef Melissa Perello, The Elite Cafe, Bistro AIX, and eventually working in Mountain View at Google Headquarters in various Google Cafe’s and the Sales Office in SF. Building upon his classic training in French and American cuisine, David was able to branch out into different regional styles and techniques at Google. He experimented with Asian, Indian, Latin and The Pacific Islands to name a few. David’s most recent cooking stints were Pasta and Pesce Crudo Chef at Dopo, Oakland, and as Pitmaster and Production Chef at B-Side with celebrity Chef Tanya Holland.

Lately David’s career has been focused on building homes, but he likes to keep his culinary skills sharp by cooking for family and friends, and taking on the occasional catering and private chef gig.