David Standridge

David Standridge is the acclaimed executive chef of The Shipwright's Daughter in Mystic, Connecticut, a sea-to-table restaurant that emphasizes sustainable local seafood. At Shipwright's, Standridge has made a name for himself by working extensively with local sugar kelp, creating innovative dishes that highlight this unique ingredient. Recognized for his contributions to the culinary world, Standridge was awarded the prestigious James Beard Award for Best Chef: Northeast in 2024.

Standridge's culinary journey is rooted in his diverse background, which includes Italian culinary traditions from his mother and deep southern influences from his father's side. Growing up in the northern Appalachian mountains, he developed a strong connection to foraging and fishing, which continues to inform his approach to cooking. After earning his culinary education at LeNotre Culinary School in Texas, Standridge's career in New York City included pivotal roles at esteemed establishments such as Eleven Madison Park and The Four Seasons Houston. Standridge also honed his culinary skills under the tutelage of the legendary Joël Robuchon at L'Atelier de Joël Robuchon in New York City, contributing to the restaurant's achievement of two Michelin Stars. He then led Market Table, a farm-to-table restaurant in the West Village, and was instrumental in opening Café Clover and Clover Grocery in Manhattan, pioneering a health-focused bistro that prioritized overall wellness through both plant-based and animal-based cuisine. His career also included a significant role as executive chef at Sonnier & Castle, where he catered to high-profile clients like The New York City Ballet and he played a key part in the opening of Hudson Yards.

In 2019, Standridge relocated to Mystic, Connecticut, opening The Shipwright's Daughter in 2020. Here, he crafts a seasonal menu that draws from the bounty of local waters and farms, incorporating culinary techniques from Oaxaca, the American South, and Southern Italy. His commitment to sustainability and environmental stewardship is evident in his innovative use of local kelp, invasive species, and bycatch fish, which minimize waste and celebrate regional seafood diversity.

Beyond the kitchen, Standridge continues to advocate for sustainable practices as a board member of Eating with the Ecosystem.