Chef-opedia Chefs David Bazirgan Bio
Education: Formal education in culinary arts at the Cambridge School of Culinary Arts
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Starting with his job as a dishwasher in Newburyport, MA, David Bazirgan has been involved in restaurants since he was 15 years old. He worked at most of the popular eateries in his hometown before venturing off San Diego at 19 in search of beautiful weather and occupational inspiration. After a year in Southern California, Bazirgan decided to move back home to Boston and pursue a formal education in culinary arts at the Cambridge School of Culinary Arts. He quickly rose through the ranks of his class and became one of the most promising students in his program.

Bazirgan’s never ending struggle for perfection so impressed his pastry instructor that he introduced him to Chef Barbara Lynch, then at Galleria Italiana. Bazirgan’s first job out of school was with Chef Lynch, who won Top 10 Best New Chefs in Boston Magazine. This experience at Galleria Italiana forged a lifelong friendship with Chef Lynch, who became his mentor and friend. Following a successful time at Galleria, Chef Bazirgan worked as a line cook with Chef Todd English at his acclaimed Olives Restaurant in Charlestown, MA. He was surrounded by Todd’s passion for Italian and Mediterranean cuisine and learned the importance of speed and multiple flavor combinations while developing a good sense of business practice. Bazirgan’s formal education was rounded off by a short stint at Stan Frankenthaler’s Salamander, where Dave tried his hand at pan-Asian cuisine.

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