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Chef David Scribner Inquiries
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Meet the Chef

Chef David ScribnerNative Washingtonian David Scribner has been cooking in restaurants and private homes for over 18 years. Following his education at St. Albans High School and Brown University, he got serious about food while serving an apprenticeship at the legendary Straight Wharf Restaurant in Nantucket. It was there that he was exposed to his guiding philosophy of handling the best local ingredients with respect and presenting food in a simple yet elegant way.

Scribner has experience as Executive Chef at high-end DC restaurants, including Felix in Adams Morgan and Smith Point in Georgetown. He also served as an assistant to Carole Greenwood at Buck's Fishing and Camping in Northwest DC and enjoyed a stint at Georgia Brown's early in his career. Most recently, he was chef/owner of Dahlia, a casual fine dining restaurant in Spring Valley. Currently he is chef/partner at Surfside, a California/Latin beach-themed restaurant in Glover Park.

All of the restaurants he has led have received rave reviews from the Washington Post, reinforcing Scribner's reputation in the DC dining scene.

QuotesMy style is grounded in an appreciation for simplicity of presentation and ingredients.Quotes

In addition to restaurant work, Scribner has extensive experience cooking in private homes for a wide range of functions including formal multi-course dinner parties, informal cooking classes, high-end passed hors d'oeuvres, and large party buffets. His private dining clientele has included local, national, and international political and business dignitaries.

Scribner likes to stick to the familiar basics, adhering to ethnic and stylistic boundaries, while cooking with flavor and balance. His food is never about reinventing, rather refining the basics to achieve bold impact. Scribner has developed a command of a wide variety of cuisines, particularly regional American with a significant influence from rural Italian cuisine. He has also been lauded in local press for his traditional Jewish feasts.

Scribner describes himself as a cook just like his grandmother: "It was intuitive for her, it's not written down. The way I cook, it's also intuitive. You have to have a sense of things, not a bunch of rules."

Scribner lives in Takoma Park with his wife Valerie -- a nutritionist -- and his 4 year-old daughter and 2 year-old twin son and daughter.