David Zimmerman has been on the Starks team since 2009 when he came on board as sous chef at Stark’s Steak & Seafood. Promoted to executive chef de cuisine for the entire restaurant group in 2015, David works alongside Executive Chef/Owner Mark Stark in developing and testing new menus and recipes and training culinary staff for the seven Stark restaurants. He led the opening teams for the two most recent Stark ventures: Bird & The Bottle in 2015, and Grossman’s Noshery in 2020, and is hard at work preparing to open the Stark’s eighth restaurant, Augie’s French, in summer 2023. He recently earned his CDFA (California Department of Food and Agriculture) processing inspector license and has overseen the development of the restaurant group’s new CDFA-certified central kitchen that produces smoked, cured, and sous vide proteins for use in all Stark restaurants. David is a Wyoming native and holds an Associate of Science degree in Culinary Arts from Johnson and Wales University in Denver Colorado.