Title:Contributing WriterEducation:A.A. in Culinary Arts from Universidad Latina, M.S. in Cuisine, Techniques, and Products, Basque Culinary CenterLocation:Greenville, South CarolinaExpertise:Local ingredients, farm-to-table cooking, gardeningDavid Porras is a chef specializing in avant-garde techniques and hyper-local ingredients. David is executive chef at the Poinsett Club, and in 2020 he was named a James Beard Award semifinalist as executive chef at Oak Hill Café. David was born in Costa Rica and ran the popular farm-to-table restaurant Aborigen in Monteverde before moving to the United States. He is a gardener and an avid amateur chemist, and he holds a certification in hydrocolloids and avant-garde techniques from the French Culinary Institute.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:A.A. in Culinary Arts from Universidad Latina, M.S. in Cuisine, Techniques, and Products, Basque Culinary CenterLocation:Greenville, South CarolinaExpertise:Local ingredients, farm-to-table cooking, gardening
Title:Contributing Writer
Education:A.A. in Culinary Arts from Universidad Latina, M.S. in Cuisine, Techniques, and Products, Basque Culinary Center
Location:Greenville, South Carolina
Expertise:Local ingredients, farm-to-table cooking, gardening
David Porras is a chef specializing in avant-garde techniques and hyper-local ingredients. David is executive chef at the Poinsett Club, and in 2020 he was named a James Beard Award semifinalist as executive chef at Oak Hill Café. David was born in Costa Rica and ran the popular farm-to-table restaurant Aborigen in Monteverde before moving to the United States. He is a gardener and an avid amateur chemist, and he holds a certification in hydrocolloids and avant-garde techniques from the French Culinary Institute.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
