About Chef David Lay Jr.

Born in Los Angeles and raised in Southern California, Chef David’s relationship with food began in his mother’s kitchen, where he learned to feed his brothers after school and discovered early on that food is a form of expression and connection. At the same time, his love for music and poetry led him to see cooking as a creative language, one with rhythm, structure, emotion, and meaning.

This realization guided David into chef driven kitchens, where discipline and intention formed the foundation of his craft. He refined his culinary voice in some of San Diego’s most respected restaurants, including Kettner Exchange, where he rose through the ranks to become Chef de Cuisine, and Juniper & Ivy, where he deepened his technical range in a modern fine dining environment. In these roles, he developed a style that balances precision with soul and innovation with respect for tradition.

David is especially drawn to Mediterranean and African flavor profiles, to plant forward cuisine, and to the idea of gently challenging diners with food that feels new yet curiously familiar, simple yet refined. His cooking reflects a deep respect for ingredients, producers, and the communities around the table.

Today he continues to use food as a language to celebrate culture and create experiences that are as meaningful as they are memorable.

MY APPROACH

I cook with intention, restraint, and respect for flavor. Each dish begins by listening to the ingredient and the moment it is meant for. My work is guided by clarity, balance, and a desire to create food that feels thoughtful, composed, and quietly expressive.

I aim to make food that feels refined without being fussy and simple without being ordinary.

Inspiration

Food, to me, is a way of telling stories and creating connection.

I am inspired by people, place, and memory. By Mediterranean light, African warmth, and the beauty of plant forward cuisine. By flavors that feel new yet familiar, and dishes that invite curiosity without asking for effort.

Creation

The goal is always balance, clarity, and feeling.

Every dish is built with purpose. Flavor, texture, and temperature are considered with care. I believe refinement comes from knowing when to add and when to stop.

Presentation

The plate is the final expression of a dish’s story. Color, texture, and space create anticipation before the first bite.

Every presentation is a work of art, crafted to express the dish’s story through exquisite flavor and captivating visual form.

A Conversation

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