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Chanterelle Revival, Night One

September 8, 2021 SOLD OUT

For the inaugural dinner event of our "Classic Restaurant Revival"  series, Chef's Dinner Series is pleased to present Chef David Waltuck in a revival of his iconic American restaurant, Chanterelle.  In the coming months, we will be inviting culinary legends from across the country to bring back classic American  restaurants and their signature dishes for a single night hearkening back to their glory days...just for us! We will be sampling the food of historic restaurants which have shaped American cuisine as we know it today, as prepared by the original chef. 

For our debut dinner, we are delighted and honored to welcome Chef David Waltuck, author of 2 cookbooks, and recipient of multiple James Beard Foundation Awards, including the highly prestigious Outstanding Restaurant in the Nation and Best Chef NYC awards. As if that weren't enough, Chef Waltuck also earned a rare 4-star review from The New York Times, not only once, but twice!

And as always, there will be plenty of wine and merrymaking of the kind we are known for at every Chef's Dinner Series event! The venue is a special place too. Chef's Dinner Table, a private culinary salon tucked away in a downtown NYC loft, offers the ultimate  experience in luxury private dining. More than a fancy restaurant, this venue is to dining what private jets are to flying!

Please consider joining us for this very special evening of fine dining and delicious conversation. And remember, when you buy a ticket, it includes everything, so you don't have to worry about gratuities at the end of the night (unless you want to).


Please bring proof of vaccination. For the safety of the staff and other guests, we will NOT PERMIT ENTRY to guests without proof of vaccination. In such an instance where proof cannot be produced,  we will be unable to refund your ticket price.


Passed Hors d’Oeuvres:

  • Truffled Mushroom Croquettes
  • Chilled Tomato Soup
  • Salmon Tartare

First Course:  Torchon of Foie Gras with Sauternes Gelee

Second Course:  Grilled Seafood Sausage and  Sauerkraut Beurre Blanc

Third Course:  Seared Duck Breast, Smoky Tea Jus

Dessert:  Warm Plum Tart, Lemon Verbena Lavender Ice Cream


David has been passionately interested in food, restaurants, and the craft of cooking all his life. After graduating from City College, he enrolled at the Culinary Institute of America.

In 1979, after two years at La Petite Ferme, David, and his wife Karen, opened Chanterelle restaurant in Soho, which was then a fringe neighborhood. The Waltucks were among a small group of young chefs and restaurateurs creating a unique and distinctly American style of food and service, revolutionary then, today the standard. In 1989, again trailblazing, Chanterelle relocated to a larger space in the Mercantile Exchange building in Tribeca.

During the course of its 30-year run, David and his restaurant, Chanterelle, received many accolades, including 2 four-star reviews from the New York Times, 4 James Beard Foundation Awards (Best Chef New York City, Best Service, Best Wine Service, and Best Restaurant U.S.A.), and consistent top ratings for food and service from the Zagat Survey.

In addition to operating Chanterelle, David wrote two successful books, “Staff Meals at Chanterelle”, and “Chanterelle: The Story and Recipes of a Restaurant Classic ”.

In June of 2016, David joined the faculty of I.C.E. (the Institute of Culinary Education), as Director of Culinary Affairs. After leaving I.C.E. in May of 2019, David has pursued a number of other projects, consulting for various restaurants, and collaborating with the Small Business Service to develop and launch a culinary arts initiative in underserved New York City communities. In addition he has taught for Columbia University’s community outreach program and begun work on a new book.

Chef David is currently available for private events,  on-line or in-person, at and also for on-line cooking classes at