Thanks to @housewrighter and jhousewrighter for telling us about the #crab sandwich at Spud Point Crab Co in Bodega Bay California. You always steer us right for selections. #travelforfood @ Bodega Bay, California https://t.co/0IaDSoER3b
Chef David Bull
2014 Citywide 86'd Judge / Congress Austin & Second Bar + Kitchen
Growing up in his family’s restaurant, David Bull got the wide-eyed, youthful view of both the inner workings of the kitchen and the role a restaurant plays in the community. After graduating from the Culinary Institute of America, Bull joined The Mansion on Turtle Creek in Dallas, where he rose through the ranks, becoming the hotel’s youngest-ever sous chef. Bull then served as executive chef of the Driskill Grill, earning the Austin American-Statesman’s “Number One Restaurant Award” for three consecutive years. Food & Wine named him “Best New Chefs 2003.” In 2007, as chef and partner of La Corsha Hospitality group, Bull was nominated for James Beard’s “Best New Chef Southwest.” Two years later, he helped start La Corsha Restaurant Partners, the team behind Congress,Second Bar + Kitchen, and Bar Congress. In 2011, Congress was recognized as the only five-star restaurant in Austin by the Austin American-Statesman and was named as one of the “Best New Restaurants 2011” by Esquire. In 2014, Chef David Bull was chosen as a semifinalist in the 2014 James Beard selections for Best Chef: Southwest.