Artichoke Café is pleased to announce the hiring of David Gaspar de Alba as its new executive chef.
Artichoke has been a local favorite for nearly 30 years in downtown Albuquerque, and owners Pat and Terry Keene are excited about David’s new vision for the classic restaurant. David’s dedication to fresh, locally sourced food and support of the farming community will take Artichoke’s local flavor to a new level.
Summers spent growing up working on a family farm in Arizona, growing vegetables and raising livestock, gave David a true appreciation for farm to restaurant sourcing which still inspires him today.
David began his culinary career in the Pacific Northwest at local-centric restaurants like Screen Door and Belly Timber in Portland before becoming head chef at Yakuza Lounge where he first earned national culinary recognition.
Upon relocating to New Mexico, David worked at Izanami at Ten Thousand Waves, and was then offered the opportunity to create the menu for new Santa Fe restaurant Radish and Rye, which was named one of USA Today’s best restaurants of 2016.
Chef David spent the summer of 2016 working on Silver Leaf Farms in Corrales to become better acquainted with the Rio Grande Valley farming community. His most recent project was Oni Noodles, a popular ramen food truck at Marble Brewery.
Kumamoto Oysters on the Half Shell, blood orange mignonette, shaved horseradish
food pictured above are specials, photos by Chloe Brant
In his new role as executive chef, David is revamping both the lunch and dinner menus, which will change seasonally to reflect his love of local sourcing and pair with Artichoke’s wine list and artisan cocktails. He is working with Artichoke pastry chef Deirdre Lane to create an exciting new dessert menu, which will also feature local, seasonal ingredients.
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