David discovered his passion for cooking at just 10 years old, experimenting in the kitchen alongside his mother. Growing up in California, he nurtured a love for cooking and music, but the creativity and discipline of the culinary arts ultimately captured his focus. By age 15, David dreamed of opening a restaurant as iconic as The French Laundry. Encouraged by his mother, he took his first job in a restaurant during high school, where the kitchen's intensity, camaraderie, and energy solidified his decision to pursue a career in cooking.
After attending the Culinary Institute of America, Posey joined Chicago’s elite dining scene during an externship at Trio, working under Grant Achatz. Inspired by Achatz’s innovation, he later joined Alinea’s team, excelling in pastry and garde manger. In 2007, David moved to Blackbird, where he met Anna, and by 2011 he had become Chef de Cuisine. Blackbird retained its Michelin star during his tenure, and David received national recognition as a James Beard Rising Star Chef Finalist in 2013 and 2014.
In 2016, The Poseys launched Elske, earning a Michelin star within a year and establishing themselves as leaders in Chicago’s fine-dining scene with their creative yet grounded approach to cuisine.
Restaurant
In a neighborhood of culinary prowess, Elske has held its own since 2016, blending Nordic elegance with Midwestern soul. The Michelin-starred restaurant offers a polished yet personal dining experience where understated creativity takes center stage. Named after the Danish word for ‘love,’ Elske reflects its ethos through food and atmosphere, with no need for theatrics.
The space channels Scandinavian minimalism—clean lines, muted tones, and warm wood—paired with a serene courtyard perfect for seasonal outdoor dining. This cozy, modern setting sets the tone for an ambitious but approachable menu.
David’s dishes, like lamb tartare on rye or yeasted chickpea pancakes with smoked trout, are rooted in thoughtful sourcing and careful technique. Anna’s sunflower seed parfait with sour honey and licorice epitomizes the restaurant’s ability to fuse tradition with playful ingenuity. Herbs from the patio garden and locally sourced ingredients ensure every plate feels fresh and intentional.
Elske’s accolades include a Michelin star and a spot on Bon Appétit’s Hot 10 list, but its true strength lies in its quiet confidence. Each meal feels intimate, rewarding, and distinctly Chicagoan, making it a cornerstone of the city’s contemporary dining scene.
Recipes and dishes
David’s culinary style seamlessly blends Scandinavian influence with a deep sense of place, crafted with precision and creativity. Drawing on his experience in iconic kitchens like Alinea and Blackbird, Posey brings a meticulous yet inventive approach to his cooking at Elske, where simplicity and innovation coexist harmoniously.
The menu highlights seasonal, local ingredients through techniques that showcase bold yet nuanced flavors. Signature dishes such as the duck liver tart with salted ramp and buckwheat evoke a rich, earthy depth, while the charred lamb with fermented black bean and sweet potato balances smoky, sweet, and savory notes with finesse. Nordic traditions are woven throughout his dishes, with smoked elements, minimalist plating, and house-made aquavit reflecting his deep connection to Scandinavian culinary heritage.
David’s dedication to regional ingredients shines in his collaborations with local farmers, celebrating the bounty of the area while elevating it with refined artistry. His cuisine effortlessly bridges the gap between sophistication and comforting warmth, solidifying his place as a leader in modern American dining.
Elske’s Michelin-starred acclaim and Posey’s recent appearance on the hit series The Bear further amplify his influence, with his on-screen collaboration adding a layer of cultural resonance to his already impressive body of work.
