What drew him to the kitchen
David grew up watching cooking shows on PBS. He was drawn to the camaraderie of a kitchen where people from different backgrounds worked together to make a meal.
RESTAURANT PROFILE
The Shipwright’s Daughter
Chef David Standridge on the people, the place, and the catch that shape his kitchen.
What makes a kitchen worth coming back to.
A standalone profile from Vote With Your Fork • Edited in collaboration with Ben Kahn of Flatiron Works
A career people can sustain
David saw people burn out and leave the restaurant industry. He wanted to apply the same idea of sustainability to the workplace and make restaurant work a career people could stay in.
Letting the catch shape the menu
In Mystic, the farms and fishing boats are close by. The local catch can change from day to day, so David cooks with what comes in. He says that having to improvise often leads to his best food.
INSIDE THE FILM
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