David Cordúa

Executive Chef of Development - Cordúa Restaurants

David CorduaA native Houstonian, David Cordúa, was raised around food. His work in the kitchen began at age fifteen at his family’s Américas restaurant starting as dishwasher and plantain peeler.

After graduating from the University of Santa Clara with a degree in Finance, Cordúa moved to France. There he attended culinary school at Le Cordon Bleu in Paris receiving Grand Diplômes in both Cuisine and Pastry. During his two year training in Paris he worked in some of the city’s best kitchens including La Tour d’Argent. Upon his return to the states, Cordúa tackled the California bay area working in top kitchens in San Francisco, San Jose and Sonoma Valley.

He returned to Texas in 2007 to open the Cordúa group’s second Américas in The Woodlands as contributing chef. In 2009 he was made Cordúa’s Executive Chef of Development overseeing menus, recipes, and quality for its seven restaurants as well as its catering and events company.

David was awarded Up-and-Coming Chef of the Year, My Table 2010 Houston Culinary Awards.

The Cordúa Questionnaire

Q: What is your idea of culinary happiness?

A: The sounds, smells and sights of cooking with family and friends

Q:Who are your favorite heroes of the kitchen?

A:Michael Mina, Thomas Keller, Grant Achatz

Q: Who are your favorite culinary names in history?

A: Escoffier, Alice Waters, Ferran Adria

Q: What is your most marked characteristic?

A: Bold flavors in fun, engaging new presentations

Q: The quality you like most in your chefs?

A: The ability to season perfectly

Q: What are your favorite ingredients?

A: Ingredients that give a sense of place

Q: What is in your refrigerator that might surprise people?

A: A constant assortment of pickles and hot sauces

Q: What is your late-night guilty pleasure?

A: Cooking spaghetti carbonara for a group of friends after a night out

Q: Your favorite time of the day?

A: Pre-shift right before opening dinner service…always a rush

Q: If you had a second occupation what would it be?

A: Playing music

Q: What inspires you?

A: Recreating a memory, a moment or a place through food.

Q: Who inspires you?

A: Immigrant stories and the food that they bring

Q: Your favorite movie?

A: Teen Wolf

Q: What do you value most in your staff?

A: Confidence and competence…pans know fear and guests don’t like it either

Q: In what country would you like to live in?

A: My parents worked hard to give my sisters and me the opportunities this country provides

Q: What is your motto?

A: Taste, taste, taste

Q: What is your most dislike about the culinary scene today?

A: Cupcakes

Q: What would you like to be remembered for?

A: A consistent fantastic meal and great time

Q: Where do you see yourself 20 years from now?

A: Feeding Houston, feeding a family