Chef Superdave AKA David K. Gordon was born in Boston, Massachusetts to parents rooted and raised in South Florida. The family lived in the nearby town of Framingham until a move to Miami in the summer before he was to start the first grade. Growing up in Miami at a time when the city was developing in cultural diversity had a profound influence on David’s future creative ventures. His love for food and especially, the experience of fine dining came from Friday nights spent at the home of his great-grandparents, where multi-course meals were prepared by the family chef and elegantly presented with formal Russian table service.
In spite of his love for Fruity Pebbles, magically delicious Lucky Charms and ear-piercing rock n’ roll; David was graced with a discriminating palate and a keen sense of pitch and harmony, which were the roots of his epic adventures in oral and aural satisfaction. During his formative years at summer camp in Maine, he would mischievously sell Playboy magazines and candy just so he could dine on lobster rather than packing bologna sandwiches like the other campers for daytrips away from the campgrounds. At age 13, he was a junior high icon in his rock band, Bad Habitz, and continued developing his passion for music by learning a multitude of instruments including guitar, bass, drums and keyboards. At age 15, David had his first experience with wine at Bern’s Steakhouse in Tampa. The extravagance and decadence of the food and wine pairing was the most influential event in his development as an oenologist, chef and entertainer. In the following years, David was introduced to a woman, who was the first American to own a vineyard in France. She encouraged his enthusiasm for food and wine by sharing from her extensive cellar and illuminating her experiences at the world’s finest restaurants. She was the fundamental reason for David’s interest in cooking.
David is both highly intelligent and artistic. Interestingly, he started his collegiate career at Harvard University and completed it at Johnson & Wales University. He attended a variety of schools in-between, including New York University and University of Florida before he realized his true calling in the culinary arts. The diversity of the educational experiences he received during his time at these institutions created the foundation for the scholarly approach and narrative style that defines Performance Dining. His passion for cooking and entertaining developed out of his desire to impress beautiful college girls. It did not take much creative genius to know that women would be lured to him if he cooked them a fabulous meal and then serenaded them with his guitar.
A two-year sabbatical from formal education included entrepreneurial endeavors in independent film and music production, resulting in several award winning short films and a critically acclaimed rock album. Feeling a need to broaden his artistic passions, David traveled to Russia and Europe, where he was inspired by the cultural importance of food and wine.
Realizing his passion for the culinary arts, he returned to Miami to enroll at Johnson & Wales University for formal training and to develop the skills needed to become a world-class chef. Working hard to be at the top of his class, David became captain of the culinary away team and worked with Chef Emeril Lagasse on the first live show for the Television Food Network.
David was recognized as the State’s top culinary student by the Florida Restaurant Association and awarded its highest honor as the “Most Distinguished Student of the Year.” He earned the privilege to apprentice in Europe and began his externship in Mougins, France under Chef Gaetan Croisier at Andre Surmain’s Le Relais a Mougins. Initially labeled as “Stupid American” by the French Master Chef he worked under, David soon earned his reverence and was respectfully given the title of “Chef” by his now, mentor. Deciding to extend his educational experience in Europe, David worked for the Belgium Gastronomic Society’s Restaurant of the Year, Michelin 2-star The Sea Grill Le Divellec, in Brussels. He returned to Miami to complete his education. Thereafter, he continued his culinary adventure by returning to Europe to work as a journeyman chef.
The next step in David’s gastronomic evolution was opening his own restaurant, JADA (Just Another David Adventure). With an open kitchen that allowed David to connect directly with his diners, JADA, the first fine dining restaurant in the City of South Miami, was well ahead of its time. The restaurant received critical acclaim and David developed a sizeable following as the Executive Chef. His style of cooking was of Contemporary American cuisine, with French influences. He was able to show-off his originality through his menu and wine list, which were updated almost daily. This enabled him to progress in his skills of matching and pairing food and wine.
Later, at a turning point in David’s life, he was presented with a unique opportunity to become the Executive Chef at Buena Vista Vineyards in Napa. The adventure-seeking journeyman chef sold his restaurant and sought out a new direction by heading west. Soon after his arrival, the vineyard was sold and David was paid out his annual contract. Unlike most people who would quickly seek out other employment, David decided to use the proceeds from his compensation package to travel throughout California’s various wine regions for several months. He visited over 200 vineyards and tried over 2,000 wines before taking a job in San Francisco as Executive Chef and General Manager of the award winning hotspot, SNO-DRIFT Restaurant and Lounge.
Thereafter, David decided to return to his hometown, where he began assisting other entrepreneurs as a restaurant consultant. After a couple years of consulting, he accepted a position as the Chief Financial Officer of a multi-unit restaurant group, where he utilized his inventive skills and was integral in obtaining financing for this over ten million dollar project. He was also able to share his vast experiences in the hospitality industry to create a higher quality product in their family restaurant while still lowering the overall food costs.
David is a boastful member of the “10,000 plus” club, having tasted well over ten thousand different wines. He offers expertise and consultation to SUNBOX Eleven Winery, whose wines are produced in a cooperative winery in San Francisco. He is continuing to pursue his longtime goal of acquiring a vineyard in the Sta. Rita Hills in California. Collaborating with his muse, Sunny, has brought balance and insight that has allowed for the refinement of his art and exposed his true skill: Creating a harmony of the senses with his ability to reveal the subtlety and purity in food and wine through perfect pairings.
AWARDS AND CULINARY HIGHLIGHTS
- American Personal & Private Chef Association – Professional Member
- Certified Food Service Manager – Florida Department of Hotels & Restaurants
- San Francisco’s Best Nightclub 2000-2001 – The San Francisco Examiner & Citysearch
- SNO-DRIFT Executive Chef & Executive General Manager
- Distinguished Chef – Lowe Art Museum “Spring Fling” 2001-2003
- Distinguished Guest Chef - Acacia Winery “SLV Release” Week 2000
- Restaurant & Chef of the Year – South Florida Chaine des Rotisseurs 1999
- Winning Chef Team (with Mario Batali) – TV Food Network “Ready, Set, Cook” Live in Miami 1999
- South Florida’s Best Dessert – Miami Metro Magazine 1999
- Great Godiva Affair – Recognition for Artistic Creativity & Outstanding Generosity 1999
- Chef of the Month – South Florida Gourmet February 1999
- Dade County’s Top 40 Most Popular Restaurants – Zagat’s Guide 1999
- 4 Stars “JADA” – El Nuevo Herald 1999
- Best New Restaurant “JADA” – Miami New Times 1998
- 4 Stars “JADA” – Miami Herald 1998
- 3 ½ Stars “JADA” – Fort Lauderdale Sun Sentinel 1998
- Most Distinguished Student in Florida – Florida Restaurant Association 1995
- Premier Week of TV Food Network – “Big Feast on the Beach” Sous Chef to Emeril Lagasse 1994