David Schuttenberg comes to Charleston following a broad culinary career of more than a decade helming the kitchens of celebrated New York City restaurants.
After graduating from the French Culinary Institute, he got his start at Tom Colicchio’s Craft, recipient of the James Beard Award for Best New Restaurant – sparking Schuttenberg’ s passion for seasonal, ingredient-driven cuisine and simple, yet refined execution. Later, he rose through the Fatty Crew restaurant group, first at Malaysian street fare-inspired Fatty Crab before assuming the role of executive chef for Cabrito – heralded by The New York Times restaurant critic Frank Bruni. He also served as executive chef of premier butcher shop Dickson’s Farmstand Meats located inside Chelsea Market.
Schuttenberg was brought to Charleston by longtime friend and acclaimed chef Damon Wise, who named him director of culinary operations for his group’s three restaurant concepts, before assuming the role of executive chef at Fish.