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David Nayfeld

David Nayfeld is the executive chef and co-owner of Che Fico in San Francisco, where he merges California’s seasonal bounty with Italian traditions and his family’s Jewish-Roman roots. With a pedigree honed in Michelin-starred kitchens and a passion for community advocacy, Nayfeld’s approach blends bold flavors, refined techniques, and a deep sense of purpose.
David Nayfeld
Chef
David Nayfeld Che Fico

The Chef

David Nayfeld, a native of the Bay Area, has built an impressive career working alongside some of the most respected figures in the culinary world. He developed a strong work ethic early on, beginning his first job at 13 in a local produce market and spending his teenage years gaining experience in various kitchen roles.

Fueled by his passion for cooking, Nayfeld enrolled at the Culinary Institute of America, where he completed externships at Nobu in New York and Aqua in San Francisco. Recognizing his dedication and skill, Aqua offered him a position even before he graduated. Once his studies were complete, he joined the team as a line cook in San Francisco.

After two years in San Francisco, Nayfeld seized the chance to work with Joël Robuchon, famously dubbed the "Chef of the Century." In 2005, he became part of the opening team at Joël Robuchon at The Mansion at MGM Grand in Las Vegas. During his tenure, the restaurant earned numerous prestigious accolades, including three Michelin stars, Mobil Five Stars, and the AAA Five Diamond Award.

In 2007, Nayfeld pursued his dream of cooking in New York City, joining the team at the acclaimed restaurant Cru. The following year, he secured the sought-after role of senior sous chef at Eleven Madison Park. Under the guidance of Daniel Humm, the restaurant became a defining chapter in Nayfeld’s career and a transformative force in New York City's dining scene. During this time, the restaurant garnered global recognition, earning spots on The World’s 50 Best Restaurants list, multiple James Beard Awards, three Michelin stars, and four stars from The New York Times.

While in New York, Nayfeld sought to expand his expertise beyond the kitchen. He attended management courses through Union Square Hospitality Group and pursued his passion for wine, becoming a certified sommelier by completing the first two levels of the Court of Master Sommeliers.

In 2012, Nayfeld embarked on a yearlong journey across Europe to refine his skills and draw inspiration from top culinary minds. He trained with celebrated chefs at renowned establishments, including Tickets and 41 Degrees in Spain with Albert and Ferran Adrià, Philippe Rochat in Switzerland, Jacques Genin in Paris, Mauro Colagrecco at Mirazur, and Clare Smyth at Gordon Ramsay in London.

Restaurants

Returning to his roots in San Francisco, Nayfeld partnered with Matt Brewer in 2015 to launch Back Home Hospitality. Together, they opened Che Fico in March 2018. The restaurant celebrates Italian cuisine through the lens of California’s seasonal ingredients, offering handmade pasta, pizza, house-cured salumi, and dishes inspired by Nayfeld’s Jewish-Roman heritage, or cucina ebraica

Che Fico quickly gained acclaim, earning a spot on Bon Appétit's Top 10 Best New Restaurants in America list and recognition from Esquire as one of the Best New Restaurants. Nayfeld was also named a StarChefs Rising Star Chef in 2019.

In April 2019, the team launched Che Fico Alimentari, a sister restaurant to Che Fico inspired by Rome’s vibrant wine bars. Five years later, the restaurant was repurposed as an event space to accommodate the growing demand for larger gatherings.

In fall 2023, Che Fico Parco Menlo debuted at Springline, a 6.4-acre mixed-use development in Menlo Park, California. Designed as an evolution of Che Fico, the new location brought its signature approach to Italian cuisine to the Peninsula. By winter 2024, the team had also introduced Il Mercato di Che Fico, an Italian-focused market featuring fresh local produce, prepared dishes, a butcher counter for fish and meat, salumi, wine, a walk-up gelato window, catering services, and more.

October 2024 saw the opening of Che Fico Pizzeria at Thrive City, the community hub surrounding Chase Center. This project brought together two of Nayfeld’s lifelong passions: pizza and the Golden State Warriors. The pizzeria serves Che Fico’s signature pies, crafted with naturally fermented dough and hand-pulled cheese, alongside an array of salads, sandwiches, and soft-serve gelato.

Advocacy

In response to the COVID-19 pandemic, Nayfeld co-founded the Independent Restaurant Coalition (IRC) in 2020 to advocate for independent restaurants. The IRC successfully worked with Congress to secure $28.5 billion in relief for struggling establishments. Nayfeld’s commitment to the cause earned him a peer-elected position on the IRC board of directors, where he continues to champion the industry.

Nayfeld’s community efforts during the pandemic were widely recognized. He received the Jefferson Award for Public Service for launching “Family Meal,” a program that provided meals to those in need, and the Golden State Warriors’ Impact Warrior Award for his leadership. In 2023, Nayfeld was honored as a semifinalist for the James Beard Foundation Award for Outstanding Chef.

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Restaurants

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