David Seigal

VP, Culinary Director

Dave was the opening Executive Chef for Cull & Pistol in 2013 and is responsible for all kitchen operations in the combined LP Hospitality Group enterprise. He was trained by several industry greats including Martin Berasategui in Spain as well as Charlie Palmer, Jean Georges Vongeritchen, Gray Kuntz, and David Bouley here in the U.S. His culinary vision finds inspiration in a life-long love of seafood and the global breadth of his cooking experience. The result has been creative dishes like Lobster Pho, Fideos Negros, and Seafood Chawanmushi that have earned Cull & Pistol a Michelin recommendation. Dave received a BA from Brandeis University.