#21 Sous Chef David Gross

This Cleveland native left the Midwest for Denver and isn’t
looking back.


Born in Olmstead Falls, Ohio, David began his hospitality career
as a busser in the local mom and pop breakfast place in Olmstead
Falls. He moved up to a Lonestar Steakhouse as a host, then
dishwasher and finally prep cook and line cook which whetted his
appetite for the high energy environment of the kitchen.


David graduated from Cuyahoga Community College with a
Professional Culinarian Certificate that he describes as the best
decision he ever made, “not only because of what I learned there,
but the connections and networking that I did with the culinary
instructors and fellow classmates.”


Natural career progression landed David at Table 45 in his first
sous chef slot where he began to appreciate the creation of menu
items, combinations of flavors and presentations that tell a
story both in flavor and style. Much of the produce came from a
farm down the road from the restaurant where David explored the
growers end of the business.


He moved on from Table 45 to sous chef positions at L’Albatros
and Urban Farmer Steakhouse in Cleveland before heading west to
Colorado.


David works quietly and efficiently in his kitchen and expects
others to do the same. After work you can find him hanging out at
Euclid Hall where they have everything he wants to eat.


He lives in Lakewood, Colorado with his girlfriend and cat.


Chef Said What??:


“Italian food is rustic by nature, but that doesn’t mean it can’t
be beautiful on a plate.”


David and his crew make everything from scratch from sauces to
pasta, but did tell me “The only cans we use are tomatoes.”


I asked Chef what advice he would give to new culinary graduates:


“Make sure this is what you want to do. A chef often spends 9-12
hours a day in your feet.”


“Before you decide on a certain school check out community
colleges and don’t spend $80k!!”


“Work while you are in school.”


“I have two sides of me as a chef. One half is an elegant side of
cooking, and the other half is the bbq side!”


Other than a sharp knife chef’s favorite tools are: Spoon and a
cake taster.


Best lesson David’s father ever taught him? “Never take a step
backwards.”


Eat, Cook, Explore:


Herbs / spices he would choose for a year: Fresh Thyme, Fresh
Tarragon, Smoked Paprika.


When grilling pork make a carolina style bbq sauce with a base of
vinegar and mustard to compliment the meat.


When grilling beef make a mild sweet tomato base without vinegar
to compliment the meat.


Click to view: show page on Awesound