David Tanis

Chef-Partner, Lulu, and Author l Los Angeles, CA

David Tanis is chef-partner at Lulu as well as currently writes the weekly City Kitchen column for the New York Times. He is the author of A Platter of Figs and Other Recipes, chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.), Heart of the Artichoke and Other Kitchen Journeys, nominated for a James Beard Award, One Good Dish, and David Tanis Market Cooking. His professional cooking career has spanned three decades. David has had a longtime association with Alice Waters at Chez Panisse in Berkeley, California, where he worked as chef of both the upstairs café and the downstairs restaurant. He has overseen kitchens throughout the San Francisco Bay area; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico and he operated a successful private supper club in his 17th century walk-up in Paris, France. Passionate about simple, seasonal home cooking—real food—he finds inspiration in the fresh offerings at farmers’ markets. David has been featured in Saveur, Gourmet, Town and Country, and 7x7, among many other publications. His writing has appeared in the Wall Street Journal and Fine Cooking.