Chanterelle

David Waltuck first began cooking while attending City College in the early 1970s.  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 Ferme 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.  Soon a diverse crowd was gathering nightly at this jewel of a restaurant to savor its exquisite combination of atmosphere and sumptuous 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 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 from Chanterelle, published by Workman Press, debuted July 2000 and a second book is in development slated for Fall 2008.  Among Chanterelle’s many accolades, Chanterelle is proud to be the recipient of the 2004 James Beard Foundation award for “Outstanding Restaurant” and 2007 James Beard Foundation award for “Best Chef New York City.”