Pastry Chef David Carmichael of Gilt Restaurant & Bar - Biography

New York, NY

2007

Born in Bay Shore, New York, and raised in East Hampton, Pastry Chef David Carmichael began his culinary career by working at Ina Garten’s specialty food store. Carmichael worked his way to the pastry chef position at the store before even graduating high school in 1988. After graduating, he decided to focus on a career in pastry, and attended The Culinary Institute of America, graduating in 1990.

Not long after graduation, Carmichael went to work under Francois Payard as pastry sous at Le Bernadin. It there that he began to feel inspired by French pastry. He would follow Payard to Daniel, Daniel Boulud's first restaurant. In 1994 he accepted his first position as pastry chef at Eli Zabar's Vinegar Factory. He had the opportunity to work with Andre Soltner, so he moved to Lutéce and later to Oceana. He would spend over a decade at Oceana, honing his pastry skills and culinary philosophy. In 2007 he moved to Gilt at the New York Palace Hotel. The same year, the restaurant received a Michelin star.