Born in Mayaguez Puerto Rico in 1989, at 4 years old David Guilloty and his two mother’s moved from the U.S. territory to Connecticut. It wasn’t until becoming inspired by one of his teachers at his technical high school that he would fully realize his interest in cuisine and decide to pursue a career in the culinary industry.
After graduating high school in 2004 he enrolled at the College of Culinary Arts at Johnson & Wales University in Providence where he received his bachelor’s diploma in May 2011.
Immediately after completing school David moved to Newport, Rhode Island where he worked as a line cook for almost three and a half years before joining the kitchen at Tallulah on Thames in March 2011. At Tallulahs, David continued to develop his skills as Line Cook Later becoming a Sous Chef for Chef Jake Rojas, A great chef who worked under Chef Joel Robuchon.
Looking to explore other opportunities and cuisine within the fine dining industry, David reached out to some connections on the West Coast for recommendations and began extensively researching Michelin starred restaurants in the Bay Area.
In December 2013, at one of 3 Michelin Starred Restaurant at Meadowood’s Twelve Days of Christmas dinner series, David arrived and inquired about any openings in the kitchen. After a Four-day stage, executive chef Christopher Kostow offered him a permanent position on the line. Steadily he began working his way up through the kitchen stations, eventually becoming a sous chef just under three years later in the early fall of 2016.
In March 2019, David transitioned to Kostow’s other St. Helena restaurant, The Charter Oak. A simpler but still upscale version of The Restaurant at Meadowood, The Charter Oak utilizes produce from Meadowood’s culinary garden while cooking proteins over an open hearth located along the back wall of the restaurant's dining room. Opened by Katianna Hong, the first female chef de cuisine at a three Michelin starred restaurant at The Restaurant at Meadowood, David became her second in command while learning as much as he could from the talented chef. On July 15th, 2019, Guilloty was officially announced as the new executive chef at The Charter Oak.
On November 18th, 2020 He launched his own podcast named Sucio Talk.
“Chef David Sucio Talks To Industry Friends & Hospitality Professionals About The Past And Present Status Of Food Service. A Raw, Uncensored Account of What It's Like To Dedicate Your Life To The Craft Of Cooking And Hospitality. The Show Is Meant To Inspire A Young Generation Of Food Professionals To Keep The Craft Alive Through Hard Work & Dedication.”
Just under two months later with the release of episode eight featuring Chef Christopher Kostow, Guilloty revealed he was leaving The Charter Oak and most likely the Napa Valley region to pursue opportunities elsewhere.
A young chef on the come up in the industry, Chef David Guilloty has spent most of his culinary career learning the tricks of the fine dining trade from one of the best chef’s in the industry in Chef Christopher Kostow and from one of the best peers anyone could ask for in chef Katianna Hong. Talented, passionate, and a fast riser, Guilloty used his time running the Charter Oak to put his own unique spin on the dining experience while finding his own culinary voice that will undoubtedly carry him into whatever future endeavors may hold.
“ My goal is to positively influence the world of food. A respected spokesperson who can use his respectful communication to instill change to our damaged foodways. This is a lifelong journey for me. A goal that I know is attainable, in which I intend to complete while also becoming a huge star in the food media space.”
-Sucio
