David Cordúa
Executive Chef of Development

David Cordúa, a native Houstonian and the son of restaurateur/entrepreneur Michael Cordúa, began working in the restaurant industry at the early age of 15.  Progressing from a dishwasher, then through the various positions within the kitchens at Américas and Churrascos, his experiences began to shape his passion for food and the culinary world.

After graduating from high school in 2000, his motivation and interest for the gastronomic arts continued to grow while obtaining a Bachelor of Science in Finance from Santa Clara University, California in 2004.  It was during this time that Cordúa developed a deep appreciation for California’s fresh and seasonal approach to cuisine, working as a commis chef for James Beard Award nominee, Chef Mercer Mohr, and then as apprentice to Kendall-Jackson Executive Chef Randy Lewis.

In 2005, Cordúa furthered his skills and education by receiving the Grand Diplôme in Pastry and Cuisine from Le Cordon Bleu in Paris, France.  He refined his own personal cooking style while working at some of the finest restaurants in France, including the historic and Two Michelin starred La Tour D’ Argent.  After leaving France, he joined the ranks at Five Star restaurant, Gary Danko in San Francisco, California.  Cordúa’s culinary ambitions have been further complemented with wine training and front-of-the-house management, working as the Assistant Food & Beverage Manager for the Dolce Hayes Mansion in San Jose and as General Manager of Orlo’s Restaurant, where he initiated and executed their many successful wine dinners with some of the Bay Area’s best wineries.

Today, Cordúa returns to Texas with excitement for its cultural richness and ethnic diversity.  He continues to express his love for life and his heritage while infusing his cooking techniques with the experiences of his travels and family history.

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