our team
David Rowe
Sous Chef
Originally from the dairy pastures of Vermont, David developed a passion for utilizing fresh local ingredients and quality food, raising vegetables, fishing, apple-picking, and making maple syrup. Professionally cooking for almost 2 decades, he worked in Telluride, Colorado as the Chef of Excelsior Café and the Bluepoint Restaurant. The year 2001 brought him to New York to open Paradou, a small French Cafe in the trendy Meatpacking District where shortly after his Duck Rillettes Panini was chosen as one of the top sandwiches in New York by New York Metro Magazine. He met Wesley True while working at Public restaurant, making antipodal cuisine... and the rest is history, so to speak. David's contributions to the restaurant include classic regional dishes from around the world, artisanal cheeses, vegetarian cuisine, and bread making.