David Fogelman has been appointed Head Chef at Bistrot Bruno Loubet, and will work with Bruno to further develop the restaurant’s distinctive modern bistrot menus, as well as lead the kitchens for The Zetter Hotel and The Zetter Townhouse, Clerkenwell. Bruno Loubet will continue as Chef Patron at both Zetter Group restaurants Grain Store and Bistrot Bruno Loubet.
American chef David Fogelman was born in Reading, Pennsylvania, in 1977. He began his cooking career in 1999, honing his skills as Demi Chef de Partie, then later as Chef de Partie, at the Philadelphian favourite Jake’s Restaurant, where he remained until 2001 when he took the position of Sous Chef at Bleu, also based in Philadelphia. From late 2001-2003, David led the team at Palate Restaurant, also in Philadelphia, as Head Chef, playing a key role in its opening and menu creation.
David then took some time away from the business following an accident, returning to cooking in 2007, and was appointed opening Head Chef at the successful French/American Blue Pear Bistro in West Chester, Pennsylvania.
Moving to London in September 2009, David joined Restaurant Gordon Ramsay at Claridge’s as Senior Chef de Partie, also spending time at Ramsay’s 3-Michelin starred eponymous restaurant in Chelsea.
Then, from 2010-13, he worked every section at Fergus Henderson’s St John Restaurant as Senior Chef de Partie before joining Arnold & Henderson as their Head Chef, overseeing menus for both the catering side of the business and at Rochelle Canteen.
