One who practices the art of creating moments into memories
I started my career in hospitality when I was 15 washing dishes and cleaning shrimp for a local seafood restaurant in Gonzales Louisiana. After serving in several casual establishments I landed in fine dining restaurant in Baton Rouge. While saving money for culinary school I was scouted by a Food and Beverage Directr for a larger company to manage a new restaurant that was in a Renaissance hotel in Baton Rouge. After managing the beverage program there and getting to express my creativity through cocktails I was hooked. Since then I have opened multiple properties in five different states focusing on Beverage programs and ala carte dining. Having worked at the Ryland Inn as the Sommelier with Landmark Hospitality in the past I was very excited for the opportunity to be General Manager at the Stone House.
Indisputably seen as one of New Jersey’s premier chefs, The New York Times stated “David Drake is a chef who does not tolerate anything less than perfection.” Grounded in classic French techniques – yet always forward-thinking and adventurous – Drake’s cuisine is defined by his respect to the purity and integrity of the ingredient. Influenced early on by The Escoffier Cookbook, Drake applied extravagances to fresh, local ingredients long before the phrase “farm-to-table” was coined. He honed his signature cuisine at The Frog and The Peach, Stage House, and Restaurant David Drake, all earning exceptional praise. In the kitchen, David’s skill is matched only by his resolve, fact proven when a fireworks explosion robbed him of his left hand at age 14.