David Wang has been named Chef de Cuisine at Boleo, the lively South American-inspired rooftop bar located on the 15th floor of the Kimpton Gray Hotel. I
Born and raised in Chicago’s Bridgeport neighborhood, Chef de Cuisine David Wang brings more than 10 years of experience to his role at Boleo.
Chef David’s heritage fueled his interest in the culinary world. Growing up, his parents’ belief that all family gatherings should center around a shared meal and great conversation inspired a natural curiosity about cooking that led to him watching cooking shows on PBS rather than cartoons. After trying his hand at a traditional four-year college, Chef David decided to turn his passion into a full-time career and enrolled in culinary school. In 2006, he graduated with a B.A. in Culinary Arts from Kendall College and began his career working in some of Chicago’s most reputable kitchens.
In 2011, Chef David accepted the role as sous chef at Chicago’s Mercat a la Planxa, a Catalan-focused concept that earned a Michelin “Bib Gourmand.” Two years later, Chef David joined the two Michelin-starred New American restaurant, Acadia, as chef de partie. He spent the next several years cooking in several high-profile restaurants, including Oak + Char, Coppervine and Ronero, a Latin American restaurant and rum bar on Chicago’s famed “Restaurant Row.” Most recently, Chef David served as executive chef at Saint Lou’s Assembly.
As chef de cuisine of Boleo, Chef David draws inspiration from his experiences at modern American and Latin American restaurants. He enjoys creatively infusing global flavors into traditional dishes to offer a more contemporary and unexpected flare.
Chef David lives in the River West neighborhood of Chicago. In his spare time, he likes trying new restaurants with his wife and spending time with his son. His cooking is still guided today by the principle that all family occasions should involve gathering around the table and sharing a meal.