Chef
David Meyer
- Discipline
- Chef
- Based in
- San Francisco, California, United States
- Venue
- Verjus · Restaurant
i. Biography
Precision work in restaurant kitchens is built through repetition under pressure, not through a single appointment. David Meyer’s route runs through The French Laundry and The Progress before narrowing to Verjus in San Francisco, where he became Chef de cuisine in 2019. The current work is an all-day menu that changes daily, shaped by French charcuterie, European wine-bar dishes, and seasonal produce.
Early Years
Exacting kitchen practice formed an early part of the line. Meyer worked at The French Laundry, a setting associated here with repetition, refinement, and control as working habits rather than résumé decoration. That stop sits before his later San Francisco work and helps explain the discipline required for a menu that changes without losing structure. Demanding service rooms added further pace and range. Meyer also worked at The Progress, placing another major kitchen before the Verjus role. Together, The French Laundry and The Progress mark a sequence of kitchens where structure, timing, and attention have to hold under service conditions. The earlier posts matter as preparation for a less static kind of craft. At Verjus, the menu shifts daily, so the fixed point is not a dish list but the cook’s command of method, seasoning, and product. The move is from established kitchens into an all-day restaurant where technique has to remain consistent while the cooking changes with the day.
Making a Name
Seasonal work can register in a small format. In 2018, Meyer made a spring tart for a Verjus tasting, before his 2019 Chef de cuisine role began. The dish remains the named signature point in the record: specific, seasonal, and tied to the restaurant’s vocabulary before the current appointment. French-inspired cave à manger cooking provides the working frame at Verjus. The food associated with Meyer includes French charcuterie and European wine-bar dishes: pâtés en croûte, rillettes, terrines, boudin blanc or noir, and duck confit. These are named traditions with clear expectations around texture, seasoning, service, and appetite. Northern California product is folded into that French frame without changing the basic grammar. A Dungeness crab tartine sits alongside a daily omelette with seasonal produce from Fresh Run Farm in Bolinas. The point is adjustment by ingredient and season, not a break from the restaurant’s language.
The Present
The Chef de cuisine role at Verjus in San Francisco has been Meyer’s since 2019. Working with Michael Tusk, he helps shape an all-day menu that changes daily. The craft demand is continuity without a fixed set of dishes. The current vocabulary includes pâtés en croûte, rillettes, terrines, boudin blanc or noir, duck confit, Dungeness crab tartine, a daily omelette, and seasonal produce from Fresh Run Farm in Bolinas. French charcuterie and European wine-bar cooking give the menu its frame; all-day service gives it its pressure. Daily composition is the operating method at Verjus. Meyer’s work is to keep the menu grounded in technique, product, and the French-inspired cave à manger idiom while allowing the dishes to move with the market and the needs of service.
Signature
David's signature dishes include spring tart.
Profile updated July 2026
FAQ
Asked of David
What is David Meyer's current role?
David Meyer is Chef de cuisine at Verjus.
What is David Meyer known for?
French-inspired cave à manger food at Verjus, including French charcuterie and European wine-bar dishes.
