"Chef David Kurtz’s career started in the Country Clubs throughout the Midwest at the young age of fourteen. He continued as he attended the Culinary Institute of America in Hyde Park, New York, furthering his foundation in culinary arts and beverages. From there he traveled heavily through out the country, cooking in various kitchens and in many different capacities.
In sunny San Diego, he broadened his skills, at Roy’s Restaurants. Traveling to Wisconsin, he worked on the cliffs overlooking Lake Michigan, preparing classic French cuisine at Lake Park Bistro. Later, David moved back East, taking a position at Todd English’s Olives in Boston, working exclusively with live fire and classic Italian techniques.
It was at this time David took a pause from daily kitchen duties and begin a professional direction towards wine and beverages. He moved to Napa Valley and went back to work at the Culinary Institute of America, Greystone. Eventually, David received his level two Sommelier accreditation. During these studies, David was simultaneously heavily involved in wine production and vineyard work at the small family operated, Benessere Vineyards in St. Helena.
San Francisco eventually claimed David’s attention, where he began work not only at top tier restaurants but also began formulating his close working relationships with local farms and purveyors. For ten plus years, David was involved with several establishments including Restaurant Gary Danko, Aziza, Frances and Michael Mina. He continued to push forward, opening a local catering company, exercising private events and bespoke experiences for the greater Bay Area. Eventually, David moved back into smaller outfits with a role at Coi Restaurant and eventually into Saison Restaurant as their General Manager. It was during David’s tenure that Saison received their first and second Michelin Stars.
David’s now well-rounded career took another major shift as he founded Maven Restaurant as the Chef and Co-Owner. Maven received multiple accolades for its unique concept, combining craft cocktails specifically with farmer market driven food. Maven features a more casual, come as you are atmosphere, a clear departure from David’s prior tenures.
Eventually, Chef David moved on to open Homage, his second restaurant, located within the Financial District of San Francisco. For David, Homage is a combination of his life experiences, focused on local purveyors and continuing education. This is Chef David’s first solo project allowing him complete freedom through menu development, offerings, overall aesthetics and most importantly, culture. Homage continues to spotlight, every single month, one of his long-standing relationships with local farmers and craftsmen."