Our Kitchen


Our executive chef has a deep appreciation for Appalachian cuisine, culinary history, the science of flavor, and sustainability. With our diverse kitchen team at his back, they create menus that change with the seasons. Our ingredients are locally sourced and prepared with pride to create a dining experience that is elevated beyond standard bar fare.



Originally from Rockville, MD, David got his start in the industry in 2006. His interest in food sparked as a child and has only grown from there. Throughout his career, David completed internships at Volt in Frederick, MD, and Michael Mina in San Francisco, CA. He has also worked at Bourbon Steak in Georgetown, was the Sous Chef at Charlie Palmer Steak, the Chef de Cuisine at Caboose, and then the Executive Chef of Brine. David returned to Caboose as our Executive Chef in 2018, developing menus for both locations.

He really enjoys the outdoors, history, and of course, food! David loves the ability to create memories for people. “My goal is to have people go back in time and remember the first time they tried that ingredient or dish.  It is my job to give food a second life, something that is hopefully beautiful and delicious.” David’s favorite cuisines are Japanese, Appalachian, and Mediterranean. His favorite dish at Caboose is the Pork Belly. “It is a fairly simple dish, but I get to put a little bit of flair into it with the miso paste.” His favorite Caboose beers are the Boxcar Brown Ale, the Hobo Stout, Bienvenidos Mexican Lager, or the Rambler Maibock.

When David is not at work he loves to spend time with his wife, doggies, kitty, and chickens. David lives outside of Shenandoah on his mini farm with his beautiful wife, Kari.