David Rouse, born and raised in South Louisiana, earned his Culinary Arts Degree from the Louisiana Culinary Institute in 2010. Before coming to Herbsaint as Chef de Cuisine in fall 2018, he was the Sous Chef and Butcher at Cochon since 2016. There he worked alongside Chefs Donald Link and Stephen Stryjewski refining his culinary techniques and leadership prowess. Chef David has worked in many of the city’s finest restaurants, including August, La Provence, and Root, and served as the on-board chef of the M.V. Sikumi, a custom Alaska cruise line. Prior to his time in New Orleans, he worked in Chicago at Sepia and RIA Restaurant.