About David Santos

Chef David Santos brings a wealth of culinary knowledge to Good Stock. The son of Portuguese immigrants, he was immersed in food, cooking, and the act of sharing meals with friends and family from a young age. After graduating from Johnson & Wales, Dave honed his craft at some of the best restaurants in New York City, including Bouley & Per Se. He then launched Um Segredo, an ever-changing supper club hosted in his apartment, and developed a cult following of supporters. He then opened his own restaurant, Louro, to critical acclaim in 2012. After being recruited by Ben, Dave decided to join Good Stock, bringing his creative ideas and rigorous fine-dining techniques to the world of soup.

My Restaurants

Where I Eat

Behind the Scenes

"3 of the dishes from last weeks pork dinner. More coming this weekend! 7:30’s are all sold out so just the 9:30’s left. You won’t want to miss all the porky goodness!!! Head Cheese, confit and crispy potatos, pickled shallots, radish sprouts, purple mustard. Pork in the style of tonnato, white anchovy, arugula, aoili of nori cured emu egg, pine nuts Espresso cups of apple kimchi and pork belly soup broth poured tableside"
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"You know just some #portuguesebutter and house made bread for tonight pork dinner. No big deal. You know you miss this stuff!!!"
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