Executive Sous Chef
David Israelow is a graduate of both the French Culinary Institute and the Tokyo Sushi Academy. After culinary school, he spent time working with Bryce Shuman at the Michelin-starred restaurant Betony in New York City. Following his time in New York, David traveled and cooked in India and Japan, where he was the winner of the Washoku World Challenge in Tokyo, an international cooking competition focusing on Japanese cuisine. From there, David expanded his culinary repertoire working with butchers, bakers, foragers, and fishmongers in NYC and the Hudson Valley, building on his already vast foundation of food knowledge. As an apprentice at Hawthorne Valley Farm, he also gained hands-on experience working the various aspects of a biodynamic farm. Now excited to be back in NYC, David is able to blend his experiences and expertises cooking at One White Street with fresh produce from Rigor Hill Farm.