Chef Cohen was born in Philadelphia. After graduating from Cornell University, with a degree in City & Regional Planning, he moved to the Island of Santorini to work at the one star Michelin restaurant Selene. Upon returning to the US chef Cohen assumed the responsibilities of Executive Chef at Derek Davis’ Kansas City Prime Steak & Seafood House where the Philadelphia Inquirer awarded him 3 ½ stars.
Following another stint in Europe, where he gained his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazines best new-comer restaurant, and SF Magazines Best New Restaurant, Azie. Since then he has worked as the executive Sous Chef at the Napa Valley Relaix Chateau property Auberge Du Soleil, corporate chef for the family-owned chain Willow Street Wood Fired Pizza, & Executive Chef for Scala’s bistro in San Francisco. He has been awarded 3 starts from both the San Francisco Chronicle and the San Jose Mercury news; and was named one of the Bay Areas Top 100 Chefs two years in a row.
In 2009 David joined his wife’s restaurant consulting firm EyeSpy Critiquing & Consulting that provide mystery shopping to hundreds of restaurants across the country. In 2012, while maintaining the consulting company, the couple decided to return to day-to-day restaurant operations as partners in Bay Area Favorite, Oren’s Hummus Shop, that now has locations in Palo Alto and Mountain View California.
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