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David Bazirgan, Executive Chef

David joined Fifth Floor Restaurant in mid-November and his menu, introduced in January, reflects the chef's unique background and a dedication to creating daily menus which showcase the
day's best ingredients.

Chef Bazirgan's Background

As a student at Cambridge School of the Culinary Arts in Boston, Bazirgan was quickly recognized for his talent and drive. Chef Barbara Lynch, winner of "Top 10 Best New Chefs" in Boston Magazine, plucked him from the ranks, and gave him his first job out of school at the prestigious Galleria Italiana. Their mentorship and friendship bloomed, even as Bazirgan moved on to be a line cook with Chef Todd English at Olives Restaurant in Charlestown. In 1998, Bazirgan became Lynch's Chef de Cuisine at No. 9 Park, where he helped her win the 2003 James Beard Award for
"Best Chef Northeast."

In the fall of 2003, David moved to San Francisco and worked with Elisabeth Daniel at Jackson Square before being drawn by restaurateur Jocelyn Bulow at his acclaimed Baraka in Potrero Hill.

At Baraka, Bazirgan successfully married his French sensibilities to the restaurant's Moroccan and Spanish flavors. He was named one of the Top 5 "Rising Star Chefs" by the San Francisco Chronicle and received a three-star rating from the publication. StarChefs.com also named him
a "Rising Star."

In 2008, Bazirgan migrated to Chez Papa Resto at Mint Plaza. As Executive Chef, he developed distinguished Provencal menus and was again awarded three stars by the San Francisco Chronicle.

In November 2010, he took over as Executive Chef at Fifth Floor Restaurant, and is currently offering his menu which debuted in January of 2011..

Read Chef Bazirgan's ruminations on the topic of infusions

Find out what fellow Chefs Dennis Marron and Simon Dolinky have to say on the matter of infusions