Chef Dave 

Bio

Chef Dave Lashinsky has a unique and eclectic culinary background that translates into heartwarming, wholesome and direct cooking.  Describing his cooking can be summed by these three elements:  traditional roots, bold flavors, and contemporary flair.  His passion for cooking began very early on in life, showcased by one picture below of him making tomato sauce at the age of 6!   Growing up, his friends would describe him as always having a passion for food, creation and making people feel good.  He started his professional culinary journey at the Culinary Institute of America in Hyde Park, NY (2009 alumni).  He has worked under several successful restauranteurs in the Saratoga, NY area practicing contemporary French, American and traditional Italian cuisines.  Since then David has moved to San Diego to embrace the incredible world of micro seasons, Hispanic Culture, and California lifestyle.  He has motivated and challenged his own cooking bringing it to new heights and realms than ever before.  

Birth of Rustik

David developed this concept after realizing that people are much more food and flavor conscious than other chefs in the industry give credit.  With a particular common denominator: people enjoyed viewing how and where the food was made, more than what it looked like on the plate.  Their interests sparked his idea to just cook his creative ideas, and present it the rawest form possible.  People loved this, and it has since caught on.  We all like food that looks appealing, but there is no need to change or alter it in order to make it look 'better'.  More specifically that is we take off the layers and layers of gaudy presentation tricks, and we give you food in its true and best form.  David's main goal is to make an experience that encapsulates the California vibes, all while providing food that is the freshest and highest of quality possible without losing its luster.  Our goal is to provide a high class meal, with a rustiK feel.  Thats our philosophy here, and it works!  At every event, David pushes the envelope by insisting each dish made or created is better than the previous time made.  He works diligently to make sure he has put his personal stamp of approval on anything that goes out.  He is a very hands on person that makes sure everyone he is cooking for is not only satisfied, but beyond pleased with his level of service, creativity, and quality he brings to the table.