Chef David Posey’s first attempt at cooking came at the age of ten, when he began experimenting under the guidance of his mother. “I was a little chubby kid, so I wanted to learn how to make my own snacks,” he says. Growing up, the California native was drawn to the creative aspects of cooking and music, spending time in and out of school pursuing both.
With his mother’s encouragement, Posey took a kitchen job at a local restaurant during his sophomore year in high school. Although pay was minimal, Posey enjoyed the responsibility and pressure, eventually working his way into to a full-time position. The experience was pivotal, as it cemented his interest the in culinary field.
After high school, Posey attended the Culinary Institute of America in Hyde Park, NY. His introduction to Chicago came via an externship at Trio, where Posey worked under then-Executive Chef Grant Achatz, who he credits for instilling an attention to detail. Drawn to Achatz’ boundary-pushing cuisine, Posey returned to Chicago to work at Alinea, where he held positions in pastry and as Garde Manger.
In 2007, Posey left Alinea for Blackbird. Starting as a line cook, Posey worked his way through each kitchen position, becoming Chef de Cuisine in 2011. Nominated for Rising Star Chef by the James Beard Foundation in 2013 and 2014, Posey has come into his own as Blackbird’s Chef de Cuisine using simple farm-fresh ingredients and cutting-edge culinary technology to create a menu both highly creative and utterly approachable.
Awards & Press
- Michelin 1 Star