David G. Wilcox
Originating from the Chicago area, David left his second home of Michigan to travel in lieu of college. Eventually he landed on the island of Kauai. Already a veteran of the hospitality industry, he went to work in the kitchen for his first time, his passion for cooking having been sparked by spending several seasons working on organic and biodynamic farms.
His approach is to be well rounded and versatile to understand every aspect of the restaurant business. In the kitchen this means having dedicated a considerable amount of time to butchering and fabrication, bread, pastries, wood-fired cooking, as well as the study of various techniques from around the world. On the business side, he has been involved with every aspect of operations. Restaurants are a challenging business and it is the challenge that he enjoys.
David has worked in notable kitchens such as Gjelina in Venice, Mama’s Fish House on Maui and was Executive Chef of Mill Valley Beerworks in Marin to critical acclaim. David is actively involved in community projects and gardening. He is also a single father and spends much of his time sharing food, cooking, community, and more with his son.
David's Cooking Experience
- Private Dinners 2016 // Chef
- Consultant to Amoura 2015 // Chef
- Mill Valley Beer Works 2012-2014 // Exectuive Chef
- Gjelina 2009-2012 // Sous Chef
- Mama's Fish House, Maui 2003-2005 // Kitchen Manager, Line Cook
- Private Chef/ Consultant 2003-2005 //
- Lemongrass Grill, Kauai 2001-2003 // Sous Chef
Guy Tabibian
Born in Israel, raised in Los Angeles by Persian parents with a deep deep love for all California. Eclectic world view shaped by love of travel, music, beverages but mostly Food. Seen, listened to, ate a big part of the world; now it's time to create a space to give that back.
Nothing is better than the rush when everyone is in motion, people are weaving in and out, new people to meet walking in, food flying by; a restaurant busily humming along.
After years of running other people's restaurants I have accumulated a great deal of knowledge about how to operate. Knowing how to run the floor, create an atmosphere, deal with and motivate staff as well as the due diligence back of house operations.
This is the project that will let the culmination of all the skill set learned come into fruition. I love what I do.
Guy's Restaurant EXPERIENCE
Gjusta 2014-2016 // GM
Gjelina 2008-2014 // AGM
Canter's Deli Fairfax 2004-2006 //Waiter
Solar de Cahuenga 2006-2008 //Manager
Combined work Experince
Gjelina 2010-2012
Supper Club Dinners 2014-present
SaddleRock Ranch Dinners 2016-17
Jourmenymen 2016-