Managing Partner and Executive Chef
Erik got his start in the restaurant business at age 16. By the age of 20, he was a Line Cook at J. Gilbert’s for two years, further honing his skills before leaving for culinary school. After graduating from the Culinary Institute of American in October 2003, he worked for several restaurant groups as Sous Chef and eventually Executive Chef. In 2007, Erik returned to J. Gilbert’s as Executive Chef, where he has remained at the helm of the kitchen. When not in the kitchen, Erik enjoys spending time with his boxer Lola, hiking, cigars and fine food shared with friends and family.
David grew up in Connecticut, but it was in Cambridge, Massachusetts where he first caught the ‘restaurant bug’ while in college, working as a host at Legal Sea Foods. Within a year, he had worked at every front-of-house position at the restaurant and was soon brought on as Floor Manager at Boston’s Armani Café. In 2006, David became General Manager at NYC’s then-staple Roth’s Westside Steakhouse, where his passion for hospitality and top-notch food and service fused with the city’s music scene (featuring Roth’s late-night jazz sessions with live music from renowned jazz musicians every weekend). In 2016, David moved back to Connecticut to join the J. Gilbert’s team, where he is proud to continue the tradition in one of the state’s most beloved restaurants.