Seasonal, Simple & Sophisticated

  • American
  • French
  • Italian
  • Kosher
  • Vegan/Vegetarian
  • Gluten-Free
  • Allergy-Friendly
  • Health Supportive
  • Can work with Limited Kitchen
  • Enjoy Teaching
  • Event Catering
  • Breakfast & Brunch

My Cooking Style

Ingredients driven! I like to highlight flavors to match the season. I cook simple food using tried and true techniques, but can also call on my creative sensibilities when necessary. I prepare well balanced meals with an eye towards nutrition and sustainability. I am well versed in whatever you want on your dining room table - or will take pleasure in learning about it.

My Culinary Experience

I've been cooking for most of my life! Making chicken soup kicked off my enthusiasm for creating delicious and satisfying meals for friends and family. I started early, cooking in restaurants while still in high school and then went on to study Hospitality Administration at Boston University. I cooked through college and continued slinging pots and pans in Boston for 5 years, exposed to cuisine styles such as Latin-inspired seafood, French bistro and New American.

After moving to Portland, Oregon in 2005, I quickly immersed myself in the dynamic food scene there, cooking at various notable restaurants, and discovering the diversity of seasonal ingredients that would drive my personal cooking style. During that time, I started the East Side Dining Club, a series of pop-up dinner events, bringing hundreds of people to discover the joy of "Breakfast for Dinner" and "Food throughout Ancient History." The success of this venture led to my first executive chef position at the newly opened Belly Timber Restaurant in South East Portland, where I was named one of the most buzz-worthy chefs of the year in 944 Magazine for 2009.

At Belly Timber I presided over the kitchen and a weekly-changing menu for two years, bringing the city innovative dishes like "Escargot with Bone Marrow and Yellow Beets" and "Rice Pudding with Grapefruit, Cardamom and Pink Peppercorns". After spending nearly a year traveling and eating my way through Asia and Europe, I settled in Brooklyn near the end of 2010 and set to work connecting with the food world of New York City. I have been working as a personal chef and teaching culinary classes throughout the city, bringing my unique skills and flavor portfolio to share with clients and students.

My Three Favorite Ingredients

Coarse Sea Salt, Fresh Herbs & Greens and Patience

A Menu I Once Served 15 People

Whole Fava Beans

Poached Rhubarb, Peppers & Purslane

Carrots, Beets, Turnips, Creme Fraiche & Lemon Ash

Spring Onion, Wheat Berries, Kale & Chamomile

New Potatoes, Asparagus & Harissa Oil

Chickpea, Walnut & Lambs Quarter Ragout

Roasted Mixed Mushrooms & Polenta

Pure Whipped Chocolate, Cherries, Greek Yogurt & Meringue

Pictures (20)

  • Tried & True Technique

    Tried & True Technique

  • Mackerel, Shallots, Shiitakes & Puffed Amaranth

    Mackerel, Shallots, Shiitakes & Puffed Amaranth

  • Hands On Interaction & Culinary Instruction

    Hands On Interaction & Culinary Instruction

  • Crispy Chicken & Poached Hen Egg Over The Greenmarket's Best Offerings

    Crispy Chicken & Poached Hen Egg Over The Greenmarket's Best Offerings

  • Crudites Reimagined

    Crudites Reimagined

  • Mahi Poached in Soy Milk

    Mahi Poached in Soy Milk

  • Salted Caramel Greek Yogurt & Meringue With Pure Whipped Chocolate

    Salted Caramel Greek Yogurt & Meringue With Pure Whipped Chocolate

  • Highlighting Ingredients At Their Peak Freshness

    Highlighting Ingredients At Their Peak Freshness

  • Parsley Root & Purple Carrot Pickles, Fresh Radishes & Miso Butter

    Parsley Root & Purple Carrot Pickles, Fresh Radishes & Miso Butter

  • Roasted Mushrooms, Radicchio, Kale, Rye & Pecorino

    Roasted Mushrooms, Radicchio, Kale, Rye & Pecorino

  • Poached Pear, Labne & Shaved Chocolate

    Poached Pear, Labne & Shaved Chocolate

  • Culinary Classes - in your own kitchen!

    Culinary Classes - in your own kitchen!

  • Cocktail Hour!

    Cocktail Hour!

  • Rustic Simplicity

    Rustic Simplicity

  • Fresh Peas, Fava Beans & Slow Cooked Pork Belly

    Fresh Peas, Fava Beans & Slow Cooked Pork Belly

  • Family Style Feasts

    Family Style Feasts

  • Tuscan Kale with Lemon & Toasted Seeds

    Tuscan Kale with Lemon & Toasted Seeds

  • Endive, Radicchio, Walnuts & Soft Cheese

    Endive, Radicchio, Walnuts & Soft Cheese

Reviews (10)

Overall Rating

100% Positive

  • Didn't meet
    Expectations
  • Exceeded
    Expectations
Detailed Rating
Food
Cleanliness
Menu Accuracy
Service
Communication
Charisma
  • Didn't meet
    Expectations
  • Exceeded
    Expectations
Peter H. Peter

David S. was our chef yesterday on Thanksgiving Day. My wife Kathy and I hosted four of our very special friends who flew in from California just to have Thanksgiving Day dinner with us so it needed to be "over the top" special and it was. Everything David served was outstanding from the unique appetizers to the main meal of perfectly moist turkey with a truly knockout sausage dressing that blew my guests away. The side dishes were all very unique and delicious. The pumpkin desert was absolutely "to die for" wonderful.
We all commented at the end of the evening that it was without question the best tasting Thanksgiving dinner we have ever eaten which is about the highest accolade you can possibly give a personal chef. "My Hats off" to you David S, well done!
Peter Halper

HOST
Olivia Y. Olivia

David was wonderful in every which way. Kind and professional, accommodating and talented! The food was fantastic, the company was great - all in all a perfect success. I can't wait to plan the next party! Food was DELICIOUS!

HOST
Win R. Win

David cooked an amazing dinner for us, with the pork 3-ways being the highlight. We held the dinner at my apartment, so I can speak pretty clearly to the "would you be comfortable having this chef in your home?" question...yes, it was extremely comfortable. He was totally focused on prepping and serving the meal, and I found his professionalism remarkable. There were 8 of us there, and we had drinks and ate in the room next to the kitchen. I was reminded of very good restaurants where the staff sort of magically float in and out of the picture, and that's what David accomplished.

So, the service was outstanding and highly professional. The food was even better - just the right amount, excellent pacing and progression from light to substantive, and a nice mixture of familiar and innovative.

Jamie Y. Jamie

David cooked us a terrific, balanced meal. The chilled beet soup was a nice way to start the evening, followed by a salad with bacon and green goddess dressing, pork three ways, and a chocolate dessert. It was a delicious pork feast. David was friendly; highly recommend.

Jeffrey L. Jeffrey

Chef David was great. The food was excellent, especially the pork shoulder. The meal was prepared on time, and David took the time to explain each meal to us as it was brought out, and had no problem serving a large group (8 of us). David respected the home and the guests -- a true professional. I highly recommend.

Ben C. Ben

David was the ideal chef for our meal. We asked David to craft a pork-heavy menu that was decadent without going over the top, and he hit the nail on the head. He provided excellent options at multiple price-points, and was very easy to work with as we revised toward the final menu. Day-of, David arrived on time, was prepared to serve dinner well ahead of schedule, paced our courses well, and facilitated a dinner party we simply could not have had at any restaurant. I will not hesitate to contact David again. For future clients, ask about "Green Goddess Dressing" and anything involving salted caramel!

HOST
Priya P. Priya

David created the most spectacular meal many of us have ever had. He created this incredible 7-course (!) all vegetarian tasting menu for my mother's 60th birthday dinner and it was out of this world. It was more intimate than a restaurant, more creative, and more delicious. I could not recommend him more.

HOST
Megan L. Megan

David was an absolute pleasure to work with. We were completely at ease and treated while he was here. He prepared the freshest combinations of salads. Everything was delicious and felt much more heathy than the meals we typically have. It was a very memorable experience.

HOST
Helene R. Helene

This was the second time david cooked in our kitchen. The first time he cooked a thai banquet for 24 guests. Last night was a completely different evening...It was a fundraiser attended by 20 women. I asked David to do something healthy and low calorie with a fantastic cocktail. He more than delivered preparing
Spiced Nuts & Seeds
Asparagus & Spring Onion Skewers with Lemon Vinagrette
Assorted Vegetables with Beet Yogurt Dip
Baked Falafel with Smoky Tahini Sauce
Crostini with Caponata
Seasonal Fruit Dressed with Honey, Lime & Mint
Rhubarb Cucumber Fizz - cocktail

As usual david was a complete pleasure to work with...communicative, timely and creative.

i can hardly wait to work with him again.

HOST
Helene R. Helene

david is amazing. he appeared at my home 2 hours before i was to host a sit down dinner for 23 people and proceeded to prepare a fantastic thai banquet. each dish was beautifully prepared and made with the freshest ingredients. we had discussed the menu beforehand and he executed and delivered on everything. in fact i had mentioned that a few of my guests had peanut allergies and we didn't want anything too spicy. done. david was an absolute pleasure to work with. flexible, communicative, and most importantly talented.

HOST
David Siegel

David Siegel

10
Reviews
100% Positive

$65

Hourly rate

Fact Sheets

Languages Spoken English
Min. booking 10 hours
Max. people 15

David Siegel's Cities

New York, United States