David Waltuck is now Director of Culinary Programs for Institute of Culinary Education (ICE)
Chef David Waltuck and his wife Karen ran Chanterelle restaurant for 30 years, first in Soho and then in Tribeca.
Each menu was a work of art as was each dish. Seasonal, locally sourced cooking was David’s style long before “farm to table” became embedded in our culinary lingo.
Gael Greene referred to David in a cover story in New York Magazine as “The Daring Young Man on Grand Street.” Back in the those early days many considered traveling below 14th Street “daring.” And it was a long way from The Bronx, where David was raised. He caught the restaurant bug early, enrolled at the Culinary Institute of America, traveled and worked different jobs. He was just 24 when he opened Chanterelle.
Lobster and shrimp sausage inside steamed zucchini blossoms.
David’s food was artistic yet approachable. It was nouvelle cuisine with his special twist. A personal favorite was the seafood sausage which recently enjoyed at a special dinner at Institute of Culinary Education (ICE) with David cooking a selection of Chanterelle’s signature dishes. The evening commemorated David’s appointment as ICE’s Director of Culinary Programs where he will develop curricula, teach and mentor.
David joined us September 28th on The Connected Table LIVE! to share his story and talk about his new role at the school.
Listen hear on iHeart.com and the free iHeart App. Pleas give it a “thumbs up” and share.
Purchase “Chanterelle: The Stories and Recipes from a Restaurant Classic” here.