David Standridge 

James Beard Award winning chef

A James Beard Award winner and leading voice in sustainable seafood, Chef David is known for his innovative approach to modern New England cuisine at his two acclaimed Connecticut restaurants, The Shipwright’s Daughter and Mystic Fish Camp. His culinary career includes leadership roles at The Four Seasons’ L’Atelier de Joël Robuchon, Market Table, and Café Clover in New York City. Today, he continues to advance environmental stewardship both in and out of the kitchen through his work with Eating with the Ecosystem.