Executive Chef, Oak Hill Café & Farm

Greenville, SC

Participating In: Passport to Pairings and Pause & Un-Wine

David recently moved to the US from Costa Rica, where he ran Aborigen, a highly popular farm-to table-restaurant. David earned a diploma in culinary arts at Latina University; was certificated in hydrocolloids and avant garde techniques at the French Culinary Institute in New York City; and obtained a Masters in cuisine, techniques, and produce from the renown Basque Culinary Center in San Sebastian, Spain.