David Glass

David Glass


About David Glass

David graduated from The Culinary Institute of America in Hyde Park before taking an externship at The Herbfarm. Following that he worked at Cyrus in Healdsburg, Manresa in Los Gatos and spent time as the Sous Chef at ESR's own Red Cow. Currently, David is the chef of Staple & Fancy.

My Venues

Behind the Scenes

We were going to apologize for
"We were going to apologize for posting ANOTHER pasta pic but... #notsorry Check out this conchiglie nero making an appearance on our Fancy menu. Weekend plans? . . . #drooling"
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Conchiglie Nero with Clams,
"Conchiglie Nero with Clams, Octopus, ‘Nduja, Fennel Sofrito and Pangrattato. Features on our Fancy menu tonight #cornerofthetable"
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At My Venues