Other
David Sellers
James Beard Award winner
- Discipline
- Other
i. Biography
At Horno Restaurant in Santa Fe, the plate sets the terms: fried chicken dinner built on crackling skin, hot fat, and direct cooking that depends on timing, heat, and confidence more than ornament. David Sellers works in that register. Even when the form gets more elaborate, as in Notorious P.I.G.—a chicken fried pork belly dish with Thai crab salsa and morita chile salsa matcha—the structure stays disciplined: crispness, spice, richness, balance. The point is not display. It is control.
The Climb
The early foundation in baking at an all-organic bakery in New Hampshire gave David Sellers a start in repetition, precision, and production discipline. That baseline carried into a career that moved through kitchens of different scale and responsibility without drifting from the same core priorities. At Amavi in Santa Fe (2007–2010), then MaxFish in Connecticut (2010–2014), and later Street Food Institute in Santa Fe and Albuquerque (2014–2021), the through-line stayed clear: food built to read as generous, not fussy; fast where it needs to be, exact where it counts. Plymouth State University sits in that same line of training, alongside the practical habits that define the work. By the time the focus settled at Horno Restaurant, the style was already legible: plainspoken, efficient, and built around flavor first.
Today
Since 2021, David Sellers has been chef/owner at Horno Restaurant in Santa Fe, where the menu centers on fried chicken dinners and on a kitchen ethic stated plainly: "We’re going to do fine food but not fine dining. No white tablecloths. I have honed the art of making great food that is not killer expensive. No pretense, just great food." The language is direct because the standard is direct. Value, pace, and hospitality all sit in the same sentence. That same standard shows up in how he talks about teaching. "I always teach them to instill passion into their cooking. People can tell when they are eating something that was made with care and passion." For Sellers, the craft lives in the decisions no guest sees: how heat is managed, how restraint is applied, how a plate lands without needing extra explanation. The work is measured in clarity.
Signature
David's signature dishes include Notorious P.I.G. and fried chicken dinners.
In Their Words “We’re going to do fine food but not fine dining. No white tablecloths. I have honed the art of making great food that is not killer expensive. No pretense, just great food.” “I always teach them to instill passion into their cooking. People can tell when they are eating something that was made with care and passion.”
Recognition
David's honors include Olla Award, Local Hero and Top Taco.
Profile updated July 2026
FAQ
Asked of David
What is David Sellers's current role?
As of 2026, David Sellers is Chef/Owner.
Where did David Sellers train or study?
David Sellers trained at Plymouth State University.
What recognition has David Sellers received?
Olla Award, Local Hero (2019).
