Chef Dave Arnold of Museum of Food and Drink - Biography
New York, New York
Dave Arnold’s long-standing love of food, combined with a master’s degree from Columbia University, led to a serious penchant for tinkering with restaurant equipment. After meeting fellow “tinkerer” Wylie Dufresne, Arnold became even more passionate about all things culinary and focused on the high-tech cooking movement, in particular.
Arnold’s ardent hobby became a profession in 2005 when The French Culinary Institute tapped him to head its new Culinary Technology department. As director, Arnold dedicated himself to helping young student chefs achieve their most ambitious cooking goals. He taught tech classes about sous vide, low-temperature cooking, hydrocolloids, and beyond. He also played with culinary and bartending tools.
He brought that innovation and technical acumen to craft cocktails with the opening of Booker and Dax in 2012. Arnold’s James Beard Award-winning and immeasurably infl uential mixology tome, Liquid Intelligence: The Art and Science of the Perfect Cocktail, was published in 2014. He also brought to market Searzall, a searing attachment for butane torches, and an aff ordable centrifuge, the Spinzall.
In 2015, after a decade of dreaming, planning, and fundraising, Arnold’s Museum of Food and Drink opened its doors in Williamsburg, Brooklyn. The museum explores the global history of food and drink through his revolutionary way of thinking. Booker and Dax shuttered in 2016, but Arnold recently returned to the cocktail scene with Existing Conditions, a modernist cocktail bar and partnership with Don Lee.
7th Annual StarChefs.com International Chefs Congress
Stuffed Poultry Sous Vide and Deep-Fried
The Weekly Mix: The 2012 Manhattan Cocktail Classic Wrap-Up
Technique: Liquid Nitrogen, Hatsuyuki Ice, and the Expediency of the Modern Julep
The Bartending Mixologist
Carbonation, Sour Sips, and Modern Mixology at Mix@ICC
Fly on the Wall: Sleep No More, Party Lots More
8th Annual StarChefs.com International Chefs Congress
The Dirty Secrets and Deep Flavor of Black Garlic
Travel Guide: New York City Overachievers & Eaters
2013 ICC Main Stage Wrap-up

Chef Dave Arnold
- Museum of Food and Drink
232 East 11th Street
New York, New York 10003
www.mofad.org/..