David Waltuck
Chanterelle
Owner And Executive Chef
Karen And David Waltuck
One of this country's preeminent chefs, David Waltuck's skill and originality have earned him international renown and numerous awards. A New York Times critic noted, "The Chef's hallmark is a kind of serious simplicity, each plate built with layers of flavor that resonate with each other ... [his] style ... is at once tethered to classic French techniques yet contemporary, inventive and unfailingly persona1. .. "
David Waltuck first began cooking white attending City College in the early 1970's. After graduating Phi Beta Kappa with a degree in Biological Oceanography, he briefly attended the Culinary Institute of America and spent two years as lunch chef at La Petite Femme in New York City. In a characteristically trailblazing style, David opened Chanterelle at the age of 24 with his wife Karen in a then-remote section of Soho inhabited mostly by artists ... but not remote for long. Soon a diverse crowd was gathering nightly at this jewel of a restaurant to savor its exquisite combination of atmosphere and luscious dining.
With a menu that changes monthly, Chef Waltuck employs local farmers for the freshest seasonal produce. He has long taken advantage of the best ingredients available, seeking out small producers and the finest suppliers of fresh seafood, domestic and imported game and, of course, wild mushrooms. His extensive travels have also influenced his cooking style; although he remains firmly based in the French classical technique, he incorporates diverse flavors from Europe, the Far East and other parts of the world.
David's first book, "Staff Meals~Fom Chanterelle" was published by Workman Press in July 2000. He and his wife Karen opened their second restaurant, Le Zinc, a casual downtown brasserie, also in Tribeca, in the summer of 2000.
Updated February 18, 2007