Chef David Grossman of Branch Water Tavern - Biography

Houston, TX

February 2011
Life’s touchstone moments happen unexpectedly. For 2011 Houston Rising Star Chef David Grossman, who spent his childhood cooking with his mother and grandmother, the moment came when a copy of Auguste Escoffier’s Le Guide Culinaire fell into his hands. Immediately impressed with this encyclopedia of French cuisine, a young Grossman began to cook his way through the book.

Enraptured, Grossman sought further knowledge, enrolling at The Culinary Institute of America in Hyde Park, New York. Graduating at the top of his class, Grossman signed on to work with Alfred Portale at Gotham Bar and Grill in Manhattan. There he learned the art of unwavering consistency, preparing more than 400 dinners a night in Portale’s intricate style. Next, at Oceana, Grossman sharpened his seafood skills while working under Chef Cornelius Gallagher, learning the importance of meticulous attention to detail, as well as how to prepare and cook anything and everything that lives in the ocean.

Following his post at Oceana, Grossman worked at Chef John Delucie’s Waverly Inn. Grossman’s time in New York gave him immeasurable experience, which he poured into the Houston kitchens at Reef and Gravitas. His latest efforts as chef-owner of Branch Water Tavern reflect Grossman’s work in top kitchens, and his menu showcases honest, American fare crafted with an exacting hand and a wink to his fine-dining roots.