At the age of 14, David moved from Korea to Dallas, TX. He studied hotel and restaurant management at the University of Houston, but later discovered a passion for cooking. He enrolled in the Culinary Institute of America to learn classical French culinary techniques, and during his time there, he externed with Chef David Bouley. David was Executive Chef at Momoya in New York City before moving north to the Hudson Valley. His cuisine at Milea Estate Vineyard is influenced by his French training as well as his Korean background.
