David Castro 2018-04-24T20:12:04+00:00

Profile Picture

David Castro
David CastroChef
David Castro Hussong was born in Ensenada, BC on 1990, and graduated from the French Culinary Institute ICC in Campbell, CA. He comes from a family dedicated to the culinary world for generations, that’s how at the age of 13 he started his cooking experience working at ‘Hotel Punta Morro’ .

Some of my highlights

Fugiat dapibus, tellus ac cursus commodo, mauris sit perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium condim eser ntumsi nibh, uum a justo vitaes amet risus amets un. Posi sectetut amet fermntum orem ipsum quia dolor sit amet, consectetur, adipisci velit, sed quia nons. Etharums ser quidem rerum facilis dolores nemis omnis fugats vitaes nemo minima rers.

  • Fully responsive so content looks great
  • Awesome sliders to showcase content
  • Amazing shortcodes loaded with options

In 2015, he opens ‘Cala Restaurante’ as kitchen chef in San Francisco, CA alongside Gabriela Cámara

In 2017, the opportunity to open ‘Fauna’ (restaurant in ‘Bruma’ winery and hotel in Valle de Guadalupe), as head chef and partner, arises.

David Castro Husson, at the short age of 13 starts his cooking experience working at ‘Hotel Punta Morro’ with chef Juan Antonio Hussong and later on at ‘Sano’s Steak House’ with Juan Hussong and ‘Laja’ with Jair Téllez. After highschool he decides to move to San Diego, CA where he would work at ‘Barbarella’s’ and ‘El Take It Easy’. Husson graduated from the French Culinary Institute ICC in Campbell, CA. A few years later the opportunity to work again with Jair Téllez shows up with the opening of ‘Merotoro’ in Mexico City. In search of something different he moves for 3 months to Copenhague, Denmark where he was a practitioner at ‘Noma’. In 2013 he moves to New York where he works with Dan Barber at ‘Blue Hill at Stone Barns’ and ‘Blue Hill’ in Manhattan, he would later also work for chef Daniel Humm at ‘Eleven Madison Park’ (3 Michelin stars).