David Bacco began his culinary career in 1994 at Roy and Nadine's, an upscale dining establishment in Lexington, KY, where he studied under Chef Jonathan Lundy. In 1997, David relocated to Madison, WI, and began working at the Opera House restaurant under Chef Eric Rupert. In May of 2008, David opened his high-end chocolate shop, David Bacco Chocolats, where he created over 30 varieties of exclusive chocolates. He relocated to San Diego in October, 2010 to launch his new venture, David Bacco Chocolatier, with an entirely new line of chocolate flavors, looks and tastes.
USA (San Diego, California)
