David Nayfeld

David Nayfeld began his culinary journey at The Culinary Institute of America, a foundation that led him to work alongside industry veterans at renowned establishments such as Aqua, Joël Robuchon at The Mansion, Cru, and Eleven Madison Park. In 2012, Nayfeld took his culinary passion to Europe, where he worked with acclaimed chefs at top-tier restaurants.

Turning his experiences into a culinary vision, Nayfeld opened his first restaurant, "Che Fico," in 2018. Here, Nayfeld artfully combined Italian cuisine with a Californian twist, creating a unique dining experience. Building on the success of "Che Fico," Nayfeld opened "Che Fico Alimentari" in 2019, a Roman-inspired restaurant and Italian market, further expanding his gastronomic footprint.

Nayfeld's contributions to the culinary world have not gone unnoticed. "Che Fico" earned the title of Esquire's Best New Restaurant and Bon Appetit's Hot 10 and was named one of San Francisco Magazine's Best New Restaurants. Nayfeld himself was recognized as Star Chefs 2019 Rising Star Chef. Additionally, he received CBS San Francisco's Jefferson Award for Public Service. Beyond the kitchen, Nayfeld is a certified sommelier, having passed the first two levels of The Court of Master Sommeliers. Nayfeld's expertise will soon be available in print, with his first cookbook set to be released by Alfred A. Knopf in 2025.