Takito Kitchen / Bar Takito
David has worked in the restaurant business for 18 years strong. Previous to moving to Chicago to further his professional career he studied Biology and French at the University of South Alabama. He received his Associates degree from Cordon Bleu in 2001.
David had several food revelations at an early age. The first was having his grandmother’s homemade sourdough bread. Others include eating a home cooked meal by a friend’s French mother, having a garden tomato fresh off the vine, eating a whole clove of roasted garlic for the first time at a restaurant. It was these experiences along with working at local restaurants since the age of 18 that fueled the fire to become a professional chef.
During school in Chicago, David acquired a job under Chef Allen Sternweller at Harvest on Huron. There he became an assistant to Mark Mendez. Upon working with Mark, they bonded immediately and Mark became his mentor. They continued to work together at two other local restaurants.
David then landed a job under Chef Shawn McClain, at his flagship restaurant, Spring, where they served an upscale French-Asian style of cuisine with great success. From there, David rejoined Mendez for a large Latin American concept, Carnivale. Here they worked as a team on menu development, organization, and leadership in this 600 seat now Chicago institution. Here, they began to embrace a farm to table philosophy by supporting several local farmers and producers. David spearheaded the roof top garden at Carnivale and kept it running for four years.He then left Carnivale for Takito Kitchen, newly opened in Wicker Park, to launch a “Mexican melting pot” concept focusing on unique tacos and small plates. The menu changes seasonally and supports many local farmers and products. They have been well received from the city’s diners as well as the local media.
David’s latest venture, Bar Takito is a Latin-inspired shared-plate expansion of Takito Kitchen’s roots, using many locally sourced ingredients and vendors. Developing the menu further, Dworshak integrates elements of the restaurant’s craft beverage program, using bitters, hops, malt, and even spirits. When David isn’t in the kitchen, he can be found participating in local food festivals and competitions and playing bocce ball.