NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Chef David LeFevre, a native of Madison, Wisconsin, developed his passion for cooking as a child, helping his mother in the kitchen. Yet, as a teen, he set off on the industrial engineering track at the University of Wisconsin. That didn’t last long—he left the engineering world to enroll at the renowned Culinary Institute of America. During this time, he interned at Charlie Trotter’s celebrated restaurant in Chicago and landed a job as tournant at Trotter’s Las Vegas, where he worked until it closed in 1995. That’s when LeFevre traveled to France and apprenticed at Bernard Loiseau’s La Côte d’Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins. Upon returning to the United States, LeFevre moved to Chicago to work with his mentor Charlie Trotter as sous chef.
Then in 2004, LeFevre was recruited as executive chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six-year culinary leadership Water Grill earned a Michelin star and further solidified its reputation as one of Los Angeles’ destination restaurants.
Opened in 2011, LeFevre’s first restaurant, Manhattan Beach Post (M.B. Post) was named one of Los Angeles Magazine’s 2011 Best New Restaurants, 10 Most Memorable Meals by the Los Angeles Times restaurant critic S. Irene Virbila, and 10 Best Dishes of 2011 by LA Weekly restaurant critic Jonathan Gold. M.B. Post was also a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef: Pacific” categories and 2013 semifinalist for Best Chef: West.