David Gilbert Biography

He's well-versed in all things culinary and has cultivated his art both in Europe and across the United States. His worldly experience pays off -- Chef Gilbert blends global aspects and avant-garde innovations into his cooking creating a cuisine that's distinctly his own. As executive chef and partner for the renowned Luqa restaurant in Dallas Texas Gilbert is combining his culinary past with his own sensory approach to dining. He's introducing his guests to a cuisine he terms New American. It's no wonder he has been called one of the best young chefs in the industry.
Though he is distinctly among the nation's youngest fine-dining chefs Gilbert brings a fresh passionate perspective to his art. He credits family for his love of cooking - Gilbert's grandfather owned a butcher shop and taught him to cook with simple seasonings and the freshest ingredients. A fire was lit beneath the boy's feet that burns today. After a stint in a graphic design program Gilbert decided to pursue his dreams by enrolling in the culinary arts program at Johnson and Wales University where he worked to master the techniques of professional cooking.
After graduating in 1997 Gilbert moved to Europe and landed a spot at the Michelin-rated Restaurant Vermeer in Amsterdam. Two years later Gilbert returned to the States to further hone his skill at the Ritz-Carlton in Buckhead Atlanta. Within a year was promoted to head chef at the Ritz-Carlton in St. Thomas. With Gilbert's international travels eye for design and insatiable urge to innovate constantly shaping his menu creations and cooking style Gilbert began to bring inimitable skills to each kitchen he worked in.

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