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David has honed his skills in some of New York City’s most celebrated restaurants, namely the West Village Mexican game-changer, Cabrito, which garnered a glowing one-star review from Frank Bruni of the New York Times. After closing its doors in 2010, David took another executive chef position, but soon found himself restless and looking for new challenges. When Jake Dickson approached him about coming on board at Dickson Farmstand Meats, to take the prepared foods and house made charcuterie to a whole new level, David jumped at the chance and has been putting all of his creative energy to excellent use ever since.