East Coast Corporate Executive Chef
Chef David Schaap is a New York City native with a passion for fine dining and creative cooking. He attended Syracuse University’s Hospitality Management program in 2003, while working summers back home at Rao’s Restaurant. Eventually he decided to hone his culinary skills at the International Culinary Center (formerly The French Culinary Institute), where he graduated top of his class in 2009. He immediately immersed himself in the New York City fine dining scene, working under Michelin star chefs at Public and Anthos. His cooking technique is classical French, but his food is anything but - he loves to put a refined dining spin on classic workman’s meals and comfort foods.
After developing a food truck concept alongside Chef Rocco DiSpirito (of Union Pacific fame) and working as Executive Chef of The Randolph Group, Schaap moved to Oaxaca Taqueria as the Culinary Director; aiming to elevate the food, market presence, and catering program to become some of the best of Mexican in New York City. All of this led him to The Butcher’s Daughter, where he joins the team as the East Coast Corporate Chef.