David T. Posey
Chef de Cuisine
Chef David Posey first took a culinary interest at the age of 10, when he began cooking with the guidance of his mother. “I was a little chubby kid, so I wanted to learn how to make my own snacks,” he says. Growing up, the California native concentrated on the artistic side of his brain, where his strengths really lay, focusing on music and cooking throughout school.
Posey’s first professional foray into the restaurant industry came during his sophomore year in high school. His mom encouraged him to take a job at a newly opened local restaurant, where the pay was minimal but the educational opportunities were pivotal. Eventually, Posey worked his way up to full-time status, while still in high school.
After high school, Posey attended the Culinary Institute of America in New York. His introduction to Chicago came via an externship at Trio, where Posey worked under then-Executive Chef Grant Achatz. Posey calls Achatz an important mentor figure in his early culinary career.
Upon the completion of his externship and graduation from college, Posey went to work again under Achatz, though this time at Alinea. The chef initially worked as the garde manger for two months before transitioning to pastry for a year.
Posey left Alinea for Blackbird, working at Whole Foods in the interim in order to gain a deeper understanding and appreciation for seasonality and organic ingredients.