David Deshaies

Career - Chef — Unconventional Diner, Washington, DC (2017–present) - Chef — Chikuyuan Taro no Atsumori, Kyoto, Japan - Cook — Uncle’s restaurant - Apprentice — La Forge - Chef — Michel Richard’s restaurants, France and Spain - Chef — Citronelle, Washington, DC (from 2001) - Executive Chef — Citronelle, Washington, DC (from 2001) Education: Normandy apprenticeship Across kitchens in Washington, DC, Kyoto, France, and Spain, David Deshaies has worked through a line of roles that moves from apprenticeship to executive leadership. The record includes Normandy apprenticeship, time as a cook at Uncle’s restaurant, work as an apprentice at La Forge, and chef posts with Michel Richard’s restaurants before Citronelle, Washington, DC, where he began in 2001 as both Chef and Executive Chef. Since 2017, he has been Chef at Unconventional Diner in Washington, DC.

Signature

The signature plate list around David Deshaies is compact but pointed: Atsumori-soba, Unconventional Diner, and 40-layer lasagna. Each one sits in a different register, which is the point of reading a chef’s range through named dishes rather than generalities.

Recognition

David Deshaies has received James Beard Award — Best Chef Mid-Atlantic semifinalist (2023).

FAQ What is David Deshaies's current role? As of 2026, David Deshaies is Chef of Unconventional Diner. Where did David Deshaies train or study? David Deshaies trained at Normandy apprenticeship. What recognition has David Deshaies received? Michelin Plate recognition (2024).