Meet Chef David Lee.
Being a chef is physically and emotionally draining, so if you want to be successful you really have to love what you do. Chef Dave loves his craft and comes to work every day with a smile on his face!
Visit any of Twigs’ FOUR Spokane locations to try some of Chef Dave’s creations for yourself!
Why did you decide to become a chef?
He relates to food a lot more than other things. “Food speaks to me” he said. “I enjoy it and I appreciate that it comes from the earth and grows naturally.” Chef Dave is originally from Oklahoma and that is where it all began before he moved to New Orleans and finally Spokane, where he attended culinary school. He has worked at various fine-dining establishments around town like the Davenport Hotel, The Spokane Club, and many more. He has been with Twigs for 6 years and loves his job and the people he gets to work with.
Is there a chef you admire the most? Why?
He has always been inspired by Thomas Keller because of his “endless pursuit of perfectionism”.
What set of skills or characteristics do you have that you think set you apart?
“My attitude and the way I carry myself in the kitchen. I’m very calm, even in high stress situations.”
What do you like to do in your spare time?
“I have four beautiful kids so I spend a lot of time with them. Another one of my hobbies is skydiving.” He then went on to tell me that he has been skydiving over 50 times. That means he has willingly jumped out of a plane 50+ times… so I’ve decided he’s crazy. And so much cooler than I’ll ever be.
Where do you like to eat around Spokane?
“One of my favorites is Ginger Sushi on South Hill.”
Do you have a signature dish? / What ingredients do you like to work with?
Chef Dave loves seafood and anything with pork. His favorite dish at Tortilla Union is the signature Barbacoa. They slow cook it for 12 hours to achieve peak tenderness. His signature dish at Twigs is the Moroccan Beef.
What can we expect from Twigs and Tortilla Union?
We will continue to grow and expand. This means more growth within the menus, utilizing more local ingredients, focusing on quality instead of quantity, pushing the chefs at each location to create their own fresh sheets, and more! “We want each Twigs location to have it’s own identity.” Now that they have NINE locations across the country, this will not be easy, but Chef Dave is willing to step up to the plate and lead his team.
What is your favorite thing on the menu at your restaurant?
His favorite thing on Twigs menu at the moment is the Sashimi.
You’re on death row, what would your last meal be?
Sushi & Poutine.
If you were on a deserted island and could only bring three things, what would you bring?
- some way to make fire : flint
- some way to fish : fishing line
You’ve got to appreciate his practicality.
Lastly, What is your favorite cereal?