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David Standridge

Executive Chef

Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops.  He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton.  His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side.  David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life.   

At Shipwright's, David will produce an ever changing seasonal menu with a focus on the bounty from local waters and farms.  Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy.