David Standridge

Executive Chef, The Shipwright’s Daughter; Mystic, CT

David Standridge is executive chef of The Shipwright's Daughter in Mystic Connecticut, a sea to table restaurant focusing on sustainable local seafood. At Shipwright's, David has worked extensively with local sugar kelp, creating dishes that bring this amazing product to the center of the plate. Previous to his move to Mystic, David opened Cafe Clover and Clover Grocery in Manhattan, a groundbreaking health focused bistro where plant based and animal based cuisine were constructed with overall wellness as the primary goal. David also worked under culinary icon Joel Robuchon helping to earn two Michelin Stars, at L'Atelier de Joel Robuchon in NYC. @shipwrightsdaughter (Instagram)