David Gerson has worked as a private chef for over a decade.
He grew up cooking with his mother, who is a cookbook author and food writer for the New York Times, and, at a very young age, was directly exposed to the artistry of haute cuisine from some of America's finest chefs - Thomas Keller, Daniel Boulud, Eric Ripert, Michel Richard and many others. He has worked for Daniel Boulud and Danny Meyer's catering companies in New York as well as in fine dining restaurants in Washington DC, Martha's Vineyard, MA and in New York City.
He is now available full time in Los Angeles to bring an exquisite dining experience into your home or event. The best dishes come from the greatest produce. David is committed to using organic, locally grown ingredients straight from the farmers markets whenever possible.
He grew up cooking with his mother, who is a cookbook author and food writer for the New York Times, and, at a very young age, was directly exposed to the artistry of haute cuisine from some of America's finest chefs - Thomas Keller, Daniel Boulud, Eric Ripert, Michel Richard and many others. He has worked for Daniel Boulud and Danny Meyer's catering companies in New York as well as in fine dining restaurants in Washington DC, Martha's Vineyard, MA and in New York City.
He is now available full time in Los Angeles to bring an exquisite dining experience into your home or event. The best dishes come from the greatest produce. David is committed to using organic, locally grown ingredients straight from the farmers markets whenever possible.
Reach David directly at 202.427.6932 or at davidhenrygerson@gmail.com to schedule an event or with any questions.
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