Chef David Nichols is a Washington native and award winning chef. Nichols grew up on his family farm in Cashmere, WA and moved to New York City to attend The French Culinary Institute. He immediately began working extensively alongside television personality Chef Marc Murphy at various New York hot spots including Landmarc, Tribeca and Time Warner Center. David was promoted to Executive Chef of the greater Benchmarc Restaurant Group, a role that saw him managing Murphy’s entire portfolio and serving as opening Chef of Kingside restaurant in the Viceroy Hotel. He was shortly after recruited by the Gerber Group to open Irvington in the W Hotel, Union Square and create the concept for Mr. Purple in the Indigo Hotel in the Lower East Side.
This succession of hits saw David named one of the top 15 Chefs to Watch by Restaurant Hospitality in 2015. That year the opportunity to move back to the Emerald City arose and David could not refuse a return to his roots. His return included being named the Executive Chef of Queen Ann Hall until he transitioned into the culinary driving force for Rider, Seattle. He seized the chance to leverage his diverse experience and marry it to a passion for local products in the new venture without disappointing. His incredible culinary innovation made it one of the hottest new restaurants in downtown Seattle.
He is the Chef and Owner of Eight Row and Dime Food Group in Seattle.
Awards & Press
Most Influential, Food & Drink: David Nichols | Seattle Magazine | March 15, 2023
These Are the James Beard Foundation Restaurant and Chef Award Semifinalists | Bon Appétit | January 25, 2023