Chef David Bazirgan of Dirty Habit - Biography

San Francisco, CA

September 2015

From washing dishes in his hometown of Newburyport, Massachusetts, David Bazirgan went on to study French technique at the Cambridge School of Culinary Arts in Boston. After graduating, he cooked at a number of lauded Boston area restaurants, including Stan Frankenthaler’s Salamander and Todd English’s Olives. But his most important Boston gig was with Chef and Mentor Barbara Lynch. Taking note of Bazirgan’s drive, Lynch connected Bazirgan with his first job out of culinary school at Galleria Italiana. Before moving to San Francisco in 2003, Bazirgan had become chef de cuisine at Lynch’s No. 9 Park, where he helped craft the first of their acclaimed seven- and nine-course tasting menus.

Ready for the the West Coast, Bazirgan took over Chez Papa Resto at Mint Plaza as executive chef and later led the kitchen for Jocelyn Bulow’s Baraka in Potrero Hill (where he was named a 2005 StarChefs Rising Star), as well as at Elisabeth Daniel in Jackson Square. He took over as executive chef of the fine-dining Fifth Floor in 2010, where Bazirgan earned three and a half stars from The San Francisco Chronicle. He changed the concept in 2014 to the bar-anchored, small-plates Dirty Habit. There, Bazirgan let his creativity run free, in a slightly more relaxed but food-serious context. In 2016, Bazirgan returned home to Cambridge to helm Bambara, where he serves New England classics with a global bent