David Disalvo

David Disalvo built his career through line work, service work, and the steady accumulation of responsibility that comes from mastering the basics in demanding kitchens. Training at The French Culinary Institute and California State University-Northridge gave that path a formal foundation, and the kitchens that followed turned it into practice. He began in station-level roles that required timing, discipline, and coordination.

At Blaue Gans, he worked as Chef De Partie, then moved to Mille Fleurs as Chef de Tournant, a position that demanded range and the ability to cover where the kitchen needed him most. Event cooking widened his experience further. As Event Chef at Festivities Catering, Picnic People and TK&A Custom Catering, he worked in service that had to be assembled, moved, and delivered with consistency. He followed that as Lead Event Chef at Giuseppe Restaurants and Fine Catering, where his work carried more oversight and responsibility.

Leadership roles came next. He became Executive Chef at O'Brothers, then Head Chef at West Steak and Seafood, a post he held for several years. Those years marked a shift from running a station to directing one, and from managing execution to shaping pace and standards across the kitchen. After that, he moved into consulting and advisory work, serving as Executive Chef at Consultant for West Steak and Seafood and then as Chef Consultant at Flatiron Resto Group.

These roles point to a chef whose value extended beyond a single room and into evaluation, structure, and operational judgment. He continued with a sequence of leadership assignments: Executive Chef at Carnem, Chef Consultant at Self-employed, Executive Chef at STK Downtown, and Executive Chef and consultant at Chinese Graffiti. He later held the same combination of executive and consulting responsibilities at Puttanesca NY.

Across these posts, the pattern is consistent: repeated command roles, consulting work, and the ability to move between concepts without losing the thread of the kitchen. Today, David Disalvo is Executive Chef and Managing Director of Bowery Meat Company in New York City. The role brings together kitchen leadership and broader management, and it reflects a career built through successive rooms, each one adding responsibility rather than replacing the last. From station work to consulting and executive control, his path shows a chef whose experience was earned step by step in the trade.