Elisabeth David - Sous Chef
Elisabeth David has been working in restaurants since the age of 18 where she started in Washington D.C. in front of the house as a server and bartender. She worked in some of D.C'.s most acclaimed restaurants at Caf Atlántico, Mini Bar and Oyamel, restaurants of José Andrés and at Central, restaurant of Michel Richard.
In 2007, Elisabeth moved to Chicago to take an opportunity with an AmeriCorps program called City Year, a volunteer leadership program working to tutor and mentor students in inner city schools. She used her awarded college scholarship from the program to go to culinary school at Kendall College.
Through her schooling at Kendall, Elisabeth interned with Chef Shawn McClain. She worked for McClain at Spring Restaurant and Green Zebra starting as an intern, server, cook and then moved to being the general manager at Green Zebra.
In the fall of 2013 she joined the team at Local Foods as a sales account executive where she sold food from Midwest farms directly to restaurants in the Chicagoland area.
After a career move to Whidbey Island for her husband, Elisabeth found jobs as a curd nerd at the Bayleaf, as an office manager at Goosefoot Community Fund and as an assistant editor and food writer for Whidbey Life Magazine. Writing an article about the Orchard Kitchen helped her realize she had found a restaurant where she could be passionate about the food and service. Elisabeth joined the team in 2016 and is now sous chef at Orchard Kitchen.