David Grossman, Fushion Taco
Life's touchstone moments happen unexpectedly. For Chef David Grossman, who spent his childhood immersed in food cooking with his mother and grandmother, it was when a copy of Auguste Escoffier's Le Guide Culinare fell into his hands. At the time he was studying government at The University of Texas at Austin and working as an entry- level cook to makesome extra cash. After working two years as an entry level cook, Grossman sought more knowledge and enrolled at the Culinary Institute of America in Hyde Park, New York. Upon graduating top in his class from the CIA, Grossman signed on with Alfred Portale at Gotham Bar & Grill in Manhattan.
Next, at Restaurant Oceana, Grossman sharpened his seafood skills while working under
Chef Cornelius Gallagher, learning the importance of meticulous attention to detail, as well as how to prepare and cook anything and everything that lives in the ocean.
Grossman moved to East Hampton, where he was employed
by Chef John Delucie, owner of the Waverly Inn.
Grossman's time in New York gave him immeasurable experience, which he poured into the Houston kitchens at Reef and Gravitas. Branch Water Tavern reflects the years of experience Grossman gained from working at some of the most respected restaurants in
He sums his culinary perspective in just a few words, calling it " classically inspired modern American cooking." " It is very much this idea of timeless great food that we want to bring to Houston, " he says.