Bay Area native David Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. The value of hard work was understood at a young age for Nayfeld, taking his first job at age 13 at a local produce market. After graduating from The Culinary Institute of America, Nayfeld held positions at Aqua, Joël Robuchon at The Mansion (Las Vegas), Cru (NYC) and Eleven Madison Park (NYC). Seeking continued growth and inspiration, in 2012, Nayfeld embarked on a nearly year-long trip around Europe, working with some of the most renowned chefs at the world’s top restaurants including Albert & Ferran Adria’s Tickets and 41 Degrees in Spain, Philippe Rochat in Switzerland, Jacques Genin in Paris, Mauro Colagrecco at Mirazur and Clare Smyth from Gordon Ramsay in London. Upon returning from Europe, Nayfeld headed back west, first to Los Angeles to serve as the inaugural chef for the seasonal, rotating-chef pop up, Fifty-Seven, and then home to San Francisco with a goal of opening his own restaurant. In addition to his culinary background, Nayfeld is also a certified sommelier, having passed the first two levels of The Court of Master Sommeliers.