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David Sterling
James Beard Award winner
- Discipline
- Other
i. Biography
Travel was the instrument that widened David Sterling’s practice: in the early 1970s, Mexico became the place where French culinary training met a new set of foods, methods, and references. As he said, he was already immersed in French culinary techniques, but the country’s markets and regional cooking gradually pulled Mexican food into his studies. That shift gave his work its direction, moving it toward Mexico and, more specifically, Yucatecan cuisine.
The Climb
Culinary training for David Sterling began at Cranbrook Academy of Art, before his first kitchen post as pantry chef at Le Bijou in Southfield, Michigan. The early line of work was practical and exacting, and it laid the groundwork for a broader study of regional cuisine. What followed was a steady move from formal technique toward the foods and traditions that had first caught his attention on the road. In Mérida, Mexico, that study took institutional form when David Sterling became founder at Los Dos cooking school in Mérida, Mexico (2003–2016). The school gave structure to his teaching and a place to refine his approach through repetition, instruction, and close attention to regional dishes. His work as author at Yucatán: Recipes from a Culinary Expedition (2014–2016) carried the same focus into print, translating practice into a written record.
Today
Yucatecan cuisine sits at the center of David Sterling’s current work as chef, owner, and maestro at Los Dos in Mérida, Yucatán. The title of maestro is earned in the doing: teaching, cooking, and holding a clear regional line in a kitchen that has remained tied to place. At Los Dos, the work is built around instruction as much as service. That balance of kitchen, school, and authorship has given Sterling’s practice a defined shape, with Mexico’s broader culinary landscape and Yucatán in particular supplying the frame.
Signature
David's signature dishes include Yucatán: Recipes from a Culinary Expedition and Mercados: Recipes from the Markets of Mexico. These titles mark the two main lines in his work: Yucatán on one side, and the markets of Mexico on the other.
In Their Words “I was pretty much immersed in French culinary techniques at the time, but my travels gradually inspired me to include the foods of Mexico in my studies.” “It was an awakening for me, and I began to play around with a few Yucatecan dishes.”
Recognition
David's honors include Best International Cookbook (2015) and Cookbook of the Year (2015).
Profile updated July 2026
FAQ
Asked of David
What is David Sterling's current role?
As of 2026, David Sterling is Chef, Owner, and maestro.
Where did David Sterling train or study?
David Sterling trained at Cranbrook Academy of Art.
What recognition has David Sterling received?
Best International Cookbook (2015).
