Chef David Anderson's future in the food industry was pre-destined. Growing up with an Italian mother who loved to cook, the Executive Chef of Safeway as a brother, and two grandfathers in the food industry, he was surrounded. Anderson held his first position in the industry when he was just 14 as a dishwasher at Sizzler. A natural over-achiever, he was quickly promoted to overseeing the salad bar.
At just 23 years old, Anderson graduated from Culinary Institute of America in Hyde Park, NY in 1988. He trained and gained experience at various restaurants before joining Gordon Biersch Brewery in San Jose, California as their Executive Chef in 1993. During his five years with Gordon Biersch, Anderson not only developed his skills but opened new locations for the company. In 1999, he joined Left Bank Brasserie in Larkspur as the company's Executive Corporate Chef. Following Left Bank, Anderson took a position with DSE Restaurant Group as the Director of Culinary Operations. With DSE, he helped open multiple new locations in the southwest region. Anderson states, "Working with multiple cuisines in different states really tested my culinary skills."
In 2009, Anderson joined Specialty Restaurant Group in Orlando, Florida as their Regional Chef. Following his three year stint with them, Anderson was looking to join a strong restaurant group in San Diego and discovered Cohn Restaurant Group. Anderson was initially brought on as the Executive Chef for our Escondido location, Vintana wine + dine and eventually was named Cohn Restaurant Group's Heart of the House Manager. Anderson says his favorite thing about his job is "interacting with the staff and teaching." To him, the most important aspect of being a great chef is "the ability to listen to your team."