Chef David Fitzgerald Bio

Chef David Fitzgerald started his career at age fifteen working the grill at one of Santa Barbara’s burger joint hot spots. After climbing the ladder and cooking in several other establishments, he landed a sous chef job with Master Chef Norbert Schulz at Allegro, formerly critically acclaimed Norbert’s. Chef Fitzgerald was quick to be moved to Schulz’s sister restaurant Brigitte’s as chef, where he spent three and a half years under Norbert’s tutelage.

Fitzgerald moved to the ski resort town of Stowe Vermont, and worked as sous chef for the Stoweflake Inn and Resort.

The seasonal changes of New England, a new found love for Fitzgerald, enticed him to travel the region and hone his craft in kitchens in Ogunquit and Portland Maine.

Yearning for a higher level of culinary knowledge, Chef Fitzgerald sought a position under Todd English and the Olive group. After a brief training stint under Chef Joe Brenner and Robert Gonzalves at the famed Olives in Charlestown, Fitzgerald was named Executive Chef for Greg Norman’s Australian Grille in Myrtle Beach South Carolina- a joint venture between Chef Todd English and golf legend Greg Norman.

Greg Norman’s opened to much critical claim, with a diverse menu that included authentic Australian herbs, cheeses, fish and crustaceans.

Fitzgerald eventually came back to New England to work for the independent and innovative Red Raven restaurant, in Salem Massachusetts. The restaurant’s eclectic theme gave Fitzgerald a broad palate in which to create a menu and cuisine projecting his own style and originality. The closing of Red Raven a year later forced Fitzgerald to seek new ground. Mezé Estiatorio would be his next challenge, helping to bring fine Greek cuisine to Boston.

Fitzgerald ultimately left Mezé to open the Oxford Street Grill in Lynn, a nouveau Germanic restaurant, also critically acclaimed. In a decision to learn the kitchen’s business side, Fitzgerald took a position at McCormick and Schmick’s Seafood, eventually to become an Executive chef for one of their properties.

Downtown Bistro, a new restaurant housed in the old Oxford Street Grill space came along and Fitzgerald was courted away from McCormick’s to be Chef at the new Lynn Bistro. It featured his menu of new American bistro fare, with Asian and Latin flavors.

With the never ending quest to always re-invent his cuisine, Chef Fitzgerald now brings his craft to Ecco in East Boston; a new Italian style Tapas/small plate restaurant and Martini bar.

Email Dave at: chefdave@eccoboston.com