Chef David Alvarez
Born in Union City, Californinia. Chef David fell in love with cooking early when he would hang out in the kitchen with grandmother. He started cooking professionally at 15 and has been cooking for 25 years now, and loves every minute of it.
Cooking has taken him all over the country and cooked with some of the finest ingredients. He now has his sights set on a Michelin star.
Why do you cook?
I cook because I saw the pleasure my grandmother gave to my family and friends. Plus I can take a raw vegetable or meat and transform it in to something delicious.
What is your favorite spice and why?
Cumin, It has a very hearty flavor that completes any dish. I use it everyday in my cooking, plus it’s the second most used spice in the world behind Black pepper.
What food trends do you most agree and disagree with?
I agree with trends that are achievable in restaurants across America, not some crazy Idea a chef had. Foam is the trend that really bugged me the most. Really, fennel flavored foam and anchovy ice cream?
What are the perks of being an accomplished chef?
To invited by your peers to their restaurant and enjoy their hospitality. Also it feels good knowing you’re up there with the best of them in a very tough business.
Who cooks in your household?
I am always volunteered up to be the cook at home. I don’t mind. I get to show off a little. Plus, they don’t usually get to see what I do at work.
What is your idea of a perfect professional kitchen?
Wolf 24 inch Salamander, Vollrath 36 inch char broiler, Vulcan 40 inch convection oven, Vollrath 8 bird rotisserie oven, Blast chiller, 10 pan steamer, 40 gallon tilt skillet, 200 gallon mixer kettle, ice cream maker, 36 inch emulsion mixer.
If you have one tool you can’t live without, it would be?
My Sous Chef Carlos Uzhca, He makes my life so much easier and trust, me some days he is a tool.
What do you wear in the kitchen?
Chefwear camo baggy pants, Birki’s clogs, Black chef jacket
What Chef living or dead do you most identify with?
Anthony Bourdain, and not because I am a chef for Les Halles, but his cooking style and approach to everyday life.
What is your biggest pet peeve in your kitchen?
Simple mistakes, I can’t stand one of my cooks not taking the time to do the job right.
What term do you most overuse?
WTF!!!!!! I am addicted to saying that.
What your favorite restaurant?
Boa Steak house in Hollywood CA
What about your profession really irritates you?
That some people shouldn’t be in this business at all!! If you work in hospitality, act like it.
What food is underrated?
What food is overrated?
If given 4 ingredients to cook with they would be?
Cumin, Bone in pork chop, Calvados, butter
What is your favorite cuisine?
What/who inspires you?
My Grandmother and mother did, two beautiful women who kept everyone happy.
Who is the biggest celebrity you have cooked for?
Danny DeVito and Rhea Pearlman.
Where is your favorite place on earth?
In a hot kitchen working with the finest ingredients.
What are you afraid of?
What is your most marked characteristic?
Never giving up and getting the job done know matter what
What is your dream meal?
Coffee rubbed Wagu Filet, Port reduction, Garlic mash, baby carrots. Praline ice cream with pecan pie.
What is your most beloved kitchen appliance?
What do you value in your employees?
What do you value in your guest?
That they know I am serving them great food
Where do you want to be in 5 years?
A Michelin Star Chef
What is a signature dish for you?
Pan Braised Airline chicken breast stuffed with apples, mushrooms, rosemary, confit garlic.
Finished with a Champagne cream sauce. Julienne root vegetables and Potato gratin.
Who would you most like to cook for?
Every Grandmother in the world to say, thank you!
What is your first memory of cooking?
My Grandmother and I picking chili’s from the garden, then roasting them in her favorite pan.
What is in your refrigerator now?
Condiments LOL, I am never home.
What would you cook for me, if I came in?
Carrie, I would start you off with a beautiful Ahi tuna tartar with an Avocado mousse and Ginger oil.
A pear Sorbet to cleans your palate.
We would then move on to a Pan seared Halibut with a mint red cabbage chutney, Micro greens with a lemon Vinaigrette, and a poached bliss potato with tarragon butter.
A Strawberry sorbet to cleans your palate
And finally we would end your evening with a White chocolate crème brulee with fresh raspberries and berry compote.
Thank You Chef,