Chef
David Disalvo
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Before David Disalvo took the top post at Bowery Meat Company in New York City, the shape of his career was set by line work, service work, and the slow accumulation of authority that comes from repeating the basics well. Training at The French Culinary Institute and California State University-Northridge gave that trajectory a formal base; the kitchens that followed turned it into practice.
Coming Up
The early record is a standard one for a chef built through the trade: station work first, then broader responsibility. After study at The French Culinary Institute and California State University-Northridge, David Disalvo entered kitchens where timing, discipline, and coordination were non-negotiable. At Blaue Gans (2005–2006), he worked as Chef De Partie, a post that sits in the center of service and demands clean execution under pressure. At Mille Fleurs (2007–2008), he moved into the Chef de Tournant role, a position built on range and the ability to cover where the kitchen needs it most. Event cooking widened that base. As Event Chef at Festivities Catering, Picnic People and TK&A Custom Catering (2008), David Disalvo 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 (2008–2010), where the work carried more oversight and a wider field of responsibility. Leadership came next. David Disalvo became Executive Chef at O'Brothers (2010–2011), then Head Chef at West Steak and Seafood (2011–2014). Those titles mark a shift from running a station to directing one, from managing execution to shaping pace and standard across the kitchen. West Steak and Seafood, in particular, anchored that phase of the résumé over several years. His next posts show the kind of utility that makes a chef useful beyond a single room. David Disalvo served as Executive Chef at Consultant for West Steak and Seafood (2014), then as Chef Consultant at Flatiron Resto Group (2014). Both roles suggest a chef whose value extended into evaluation, structure, and operational judgment. He then returned to a sequence of leadership assignments: Executive Chef at Carnem (2015), Chef Consultant at Self-employed (2016–2017), Executive Chef at STK Downtown (2017–2018), Executive Chef and consultant at Chinese Graffiti (2018–2019), and Executive Chef and consultant at Puttanesca NY (2021). The pattern is clear: 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 (since 2021), where those lines of experience converge.
Where They Are Now
At Bowery Meat Company in New York City, David Disalvo holds the position that combines kitchen leadership with broader management. It is the current form of a career built through successive rooms, each one adding responsibility rather than replacing the last. For a chef who has moved from station work to consulting and then into executive control, the role reads as a consolidation of experience rather than a break from it.
Honors
The record of recognition here is professional rather than ceremonial: study at The French Culinary Institute, and kitchen leadership at West Steak and Seafood, STK Downtown, Puttanesca NY, and Bowery Meat Company in New York City. Read together, those posts map a career earned in stages, through repetition, responsibility, and the accumulation of trust in the trade.
Profile updated August 2026
FAQ
Asked of David
What is David Disalvo's current role?
As of 2026, David Disalvo is Executive Chef.
Where did David Disalvo train or study?
David Disalvo trained at The French Culinary Institute and California State University-Northridge.
