DAVID WALTUCK
One of this country's preeminent chefs, David Waltuck's
skill and originality have earned him international renown and numerous
awards. A New York Times critic noted, "The Chef's hallmark is a kind
of serious simplicity, each plate built with layers of flavor that resonate
with each other ... [his] style ... is at once tethered to classic French
techniques yet contemporary, inventive and unfailingly persona1. ..
"
David Waltuck first began cooking white attending City College in the
early 1970's. After graduating Phi Beta Kappa with a degree in Biological
Oceanography, he briefly attended the Culinary Institute of America
and spent two years as lunch chef at La Petite Femme in New York City.
In a characteristically trailblazing style, David opened Chanterelle
at the age of 24 with his wife Karen in a then-remote section of Soho
inhabited mostly by artists ... but not remote for long. Soon a diverse
crowd was gathering nightly at this jewel of a restaurant to savor its
exquisite combination of atmosphere and luscious dining.
With a menu that changes monthly, Chef Waltuck employs local farmers
for the freshest seasonal produce. He has long taken advantage of the
best ingredients available, seeking out small producers and the finest
suppliers of fresh seafood, domestic and imported game and, of course,
wild mushrooms. His extensive travels have also influenced his cooking
style; although he remains firmly based in the French classical technique,
he incorporates diverse flavors from Europe, the Far East and other
parts of the world.
David's first book, "Staff Meals~Fom Chanterelle" was published by Workman
Press in July 2000. He and his wife Karen opened their second restaurant,
Le Zinc, a casual downtown brasserie, also in Tribeca, in the summer
of 2000.