David Walzog is an industry powerhouse whose skill, vision, and leadership shape cuisine. As Executive Chef at The Chefs’ Warehouse, he works with some of the most exceptional ingredients on the planet, continually pushing culinary creativity forward and inspiring chefs across North America.

Renowned for his killer grilling techniques in steakhouse cuisine, Walzog rose to fame in the 1990s, quickly becoming one of New York’s premier steakhouse chefs. A proud Baltimore native, Walzog found his calling early in the world of professional kitchens. “I loved the team vibe in the kitchen. I knew I wasn’t good enough to play pro sports and get that kind of teamwork, so the kitchen became the closest thing: a tight, supportive crew on the line.” He said, a philosophy that fueled his leadership style throughout his career.

His culinary journey began at Baltimore’s iconic Brass Elephant, where he first experienced the precision of fine dining. His talent and drive soon brought him to New York City, where he became one of the youngest chefs to earn a three-star from The New York Times. Walzog went on to co-found the acclaimed Strip House and served as Executive Chef at landmark destinations including Michael Jordan’s Steak House, Arizona 206. His influence extended beyond the kitchen with the publication of The New American Steakhouse: Not Just Meat and Potatoes Anymore.

In 2005, Walzog brought his talents to Las Vegas, becoming Executive Chef at Country Club, a new American steakhouse and shortly after took over the iconic SW Steakhouse Lakeside at Wynn, where he defined dining on the Vegas Strip. Today, David Walzog continues to shape the culinary landscape, raising the bar for chefs everywhere and defining the future of food.