David Brinkman -  Seargent of Arms

 

David Brinkman is the Executive Chef at Bay Room. David has more than 20 years of cooking experience, 15 of which were spent in New York City’s top hotels and restaurants. He most recently served as Executive Chef for Union Square Events at The Conrad Hotel where he executed all hotel catering functions.

 

David received his Associates Degree in Culinary Arts from Schoolcraft College in Livonia, Mich., and went on to work his way up the ranks from line cook to sous chef in the kitchens of luxury hotels including the Ritz-Carlton in Dearborn, Mich., and the Mandarin Oriental in New York City. He spent three years at Chef Gordon Ramsay’s restaurant Maze in New York City where he was eventually promoted to Head Chef. After Maze, David was involved in the opening of Chef Markus Glocker’s Michelin-starred restaurant, Bâtard, where he served as Executive Sous Chef. His time at both Maze and Bâtard were extremely formative in shaping David’s elevated but approachable cooking style.

 

David is originally from Melvindale, Mich., and currently resides in Astoria, Queens with his wife and four daughters. He enjoys gardening and playing guitar in his free time.

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