Perez David 350x350 - Perez, David

David Perez

Biography

Chef David Perez has spent his career working in French, Italian and Greek restaurants, and has a keen sense of preserving ingredients’ most distinctive flavors without manipulating or altering them. After graduating from the esteemed Culinary Institute of America in Hyde Park NY, Perez spent nearly two decades in the kitchens of some of New York City’s most famed restaurants, including Café des Artistes, Cipriani, and Estiatorio Milos. His ethos of handling ingredients with care and love, and preparing them in the subtlest possible way, is most evident in his latest venture, Eléa—sister concept to... READ MORE

Chef David Perez has spent his career working in French, Italian and Greek restaurants, and has a keen sense of preserving ingredients’ most distinctive flavors without manipulating or altering them. After graduating from the esteemed Culinary Institute of America in Hyde Park NY, Perez spent nearly two decades in the kitchens of some of New York City’s most famed restaurants, including Café des Artistes, Cipriani, and Estiatorio Milos. His ethos of handling ingredients with care and love, and preparing them in the subtlest possible way, is most evident in his latest venture, Eléa—sister concept to Manhattan and Long Island’s beloved seafood restaurant Kyma—where he focuses on traditional Greek cuisine presented in its truest form. With the goal of embodying happy memories of home for Greek guests while introducing others to the diversity of native Greek dishes, Perez brings an elevated, authentic dining experience to the Upper West Side.

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What is your favorite NYC restaurant? And what is your go-to dish? Via Carota’s Coniglio Fritto. I find the cuisine at Via Carota to be some of the most consistent around. They respect the ingredients and keep the dishes traditional. What is your ultimate meal? My ultimate meal would have to be a Toulouse Style Cassoulet. I make it each year around New Years as an indulgent tradition. What three things are always in your pantry? Good Olive Oil, Green Chickpeas, Semolina Flour If you weren't a chef, what would you be? If I wasn’t a chef, I would be an artist – specifically a painter. If you could cook with anyone, who would that be? Fergus Henderson of St John London, I admire his simple and honest approach to cooking. He has a certain understanding of cuisine that many chefs lack, and his attention to detail is unmatched – he is very humble for having such talent.