Bay Area native David Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry.
After graduating from The Culinary Institute of America, Nayfeld held positions at Aqua, Joël Robuchon at The Mansion, Cru and Eleven Madison Park. Seeking continued growth and inspiration, in 2012, Nayfeld embarked on a trip around Europe, working with some of the most renowned chefs at the world’s top restaurants including Albert and Ferran Adria’s Tickets and 41 Degrees in Spain, Philipe Rochat in Switzerland, Jacques Genin in Paris, Mauro Colagrecco at Mirazur and Clare Smyth from Gordon Ramsay in London. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine-centric restaurant and Italian market featuring traditional Italian fare. Among his many accolades are earning Esquire’s Best New Restaurant and Bon Appetit’s Hot 10 for Che Fico, which was also named one of San Francisco Magazine’s Best New Restaurants. Nayfeld was also named Star Chefs 2019 Rising Star Chef and awarded CBS San Francisco’s Jefferson Award for Public Service.
In addition to his culinary background, Nayfeld is also a certified sommelier, having passed the first two levels of The Court of Master Sommeliers.
Nayfeld’s first cookbook will be released from Alfred A. Knopf in 2025.