Chef David

Chef David Dworshak has been a part of Carnivale since the developmental stages. He opened the kitchen in 2005 with Chef Mark Mendez, creating the menu and developing the staff. He began cooking in 1995 and moved to Chicago in 1999 for professional training. After finishing school at the Cooking and Hospitality Institute of Chicago—now Le Cordon Bleu—in 2001, David began working for Chef Allen Sternweiler.

Through Allen, Chef David met Mark, who soon became his mentor. After joining Mark at Spruce and 1212 restaurants, he worked at Spring under Chef Shawn McClain. It was at Spring where Chef David developed his love for Asian ingredients.

Chef David’s passion for locally sourced and naturally raised products drives the menu. He strives for balanced and delicious dishes that excite the senses.

Chef David works with an extraordinarily talented team, including Executive Sous Chef, Amanda Barnes, and Sous Chef, Carlos Garza.