HOMETOWN: Houston, TX
CURRENT CITY OF RESIDENCE: San Francisco, CA
OCCUPATION/PROFESSION: Chef & Co-Owner, Shuggie’s Trash Pie + Natural Wine
Born and raised in Texas, David Murphy grew to love cooking from a very young age through late night cooking with his uncle and recreating dishes from morning cooking shows. After completing his culinary education at Le Cordon Bleu, David left the Lone Star State for San Francisco, where he was part of the team that secured a Michelin star for Madera. Later, he was a Sous Chef at Uchi in Austin, and Executive Chef at Whitechapel in San Francisco. In 2022, David opened Shuggie’s Trash Pie + Natural Wine, a climate change solutions restaurant and bar in San Francisco where he is the Chef and Owner. He designed and constructed the space with his partner Kayla Abe. Named on best new restaurant lists from Esquire, Bon Appetit, and New York Times, Shuggie’s serves up sexy share plates and grandma-style pizzas highlighting upcycled ingredients, byproducts, and offcuts to help educate on the impact of food waste on our climate crisis. David resides in San Francisco with his partner and their slightly famous bulldog Beef.