Chef David Gilbert
Raised in Dallas, executive chef David Gilbert knows how to dish out classic favorites made from the finest ingredients. He's well-versed in all things culinary, and has cultivated his art both in Europe and across the United States. His worldly experience pays off -- Chef Gilbert blends global aspects and avant-garde innovations into his cooking, creating a cuisine that's distinctly his own. As executive chef and partner for the renowned LuQa restaurant in Dallas, Texas, Gilbert combined his culinary past with his own sensory approach to dining. He introduced his guests to a cuisine he terms "New American." It's no wonder he has been called one of the best young chefs in the industry.
A Young Chef Launches his Brilliant Career
Though he is distinctly among the nation's youngest fine-dining chefs, Gilbert brings a fresh, passionate perspective to his art. He credits family for his love of cooking - Gilbert's grandfather owned a butcher shop and taught him to cook with simple seasonings and the freshest ingredients. A fire was lit beneath the boy's feet that burns today. After a stint in a graphic design program, Gilbert decided to pursue his dreams by enrolling in the culinary arts program at Johnson and Wales University, where he worked to master the techniques of professional cooking.
After graduating in 1997, Gilbert moved to Europe and landed a spot at the Michelin-rated Restaurant Vermeer in Amsterdam. Two years later, Gilbert returned to the States to further hone his skill at the Ritz-Carlton in Buckhead, Atlanta. Within a year was promoted to head chef at the Ritz-Carlton in St. Thomas. With Gilbert's international travels, eye for design and insatiable urge to innovate constantly shaping his menu creations and cooking style, Gilbert began to bring inimitable skills to each kitchen he worked in.
Chef Gilbert's success continued. As executive sous chef at the Orient Express' The Inn at Perry Cabin, Gilbert became known his fresh farmer's market menu, which received national recognition. In 2000, Gilbert won a Bronze Medal for his cooking at the Chaine des Rotisseurs junior commis competition, and in 2001, took home the silver.
Gilbert continued to perfect his art in prestigious institutions across the country before being named chef de cuisine at St. Louis' prominent Eau Bistro, where his innovative menus created a buzz that continues today. Named 2004 Best Chef in St. Louis by The Riverfront Times, Gilbert was nominated for the same honor just as Eau was named Best Fine Dining Restaurant by Sauce Magazine.
Eau Bistro, Luqa and Chef Gilbert's Continued Success
After a year at Eau Bistro, Gilbert left Missouri for California where he served as executive chef of The Beverly Hilton's landmark restaurant. As the home of the annual Golden Globe Awards as well as numerous other high-profile events, The Beverly Hilton gave Gilbert the opportunity to share his cuisine with countless celebrities, from actor Michael Douglas to fashion designer Diane von Furstenberg to socialite Paris Hilton. Despite the whirlwind of experience his travels brought him, Chef Gilbert eventually decided to return to his home town-Dallas. There Luqa was born.
David Gilbert's career continues to explode. As his reputation continues to grow as a one of the industry's hottest young chefs, Gilbert continues to infuse New American cuisine with his distinctive touches. Ultimately, he plans on giving his guests an experience that goes beyond the basics of texture, sight, aroma, taste and sizzle, and focuses on the emotional aspects of the food such as humor, surprise and delight.
Luqa - New American Cuisine
Chef David Gilbert is executive chef of LuQa, a culinary jewel in Dallas, Texas. Launched in Fall of 2006, guests from all over the world continue to flock to the venue to sample it's "New American" cuisine. According to Chef David, LuQa's goal is to provide "familiar foods, tastes, and aromas presented in a unique and exciting way." While he does not break the rules of culinary tradition, he proudly manipulates them.
LuQa, named after a village in Malta, was designed so that guests could feel as though they were enjoying a meal in any community across the globe. According to the Chef, the idea was to provide an environment that provided "the taste, style and opulence of London, Paris and Monaco to Dallas."