About David Gussin
I am the chef and owner of Food First Events & Catering Co. I've been cooking my whole life but started doing it for professionally in 2005. I graduated from Le Cordon Bleu in Pasadena, Ca. and then went on to work in the kitchens of James Beard Award-winning chefs Norman Van Aiken, Carrie Nahabedian, and Douglas Rodriguez. After spending 3 years in the Windy City of Chicago, I returned home to Los Angeles. Soon after I was appointed Executive Sous Chef at Akasha in Culver City. After a stay at Akasha, an offer to become the opening Executive Chef for the Six Restaurant was presented. After a yearlong journey, I took the reigns for SBE’s hotly anticipated Hollywood restaurant Cleo as Executive Sous. The following year I helped open SBE’s Italian Hotspot Mercato Di Vetro. After 2 years with SBE, I made the switch to the NY based hospitality giant The One Group to head up STK Steakhouse in West Hollywood. Following my successes with STK, I expanded my repertoire to encompass cuisine from the French Mediterranean as I oversaw culinary operations for NY based Fig & Olive. Food is all about the ingredients we use -- we are merely the tool that shapes the cuisine we love and desire! We use only the freshest, and best ingredients we can source!