From his humble beginning as a young dishwasher in Minnesota to being executive chef at a nationally acclaimed restaurant in Sonoma, California, David Bush’s recipe for rockstar chef is certainly a success. Hailing from Washington State, Bush spent his teenage years garnering experience washing dishes and paying his dues at a local pizzeria in Minnesota. Come the early 90s, Bush moved to northern California where he attended and graduated from California Culinary Academy in San Francisco.
Upon graduation Bush continued to pursue his culinary career, serving as a line cook and sous chef at various kitchens around the bay. Bush still attributes his cooking style to the ever-eclectic melting pot of culture that is California. The turning point in Bush’s career is when he moved north to the beautiful and expansive wine country of Sonoma in 2001, where he served as Chef de Cuisine at The Girl and the Gaucho and The Fig Cafe. With his thirst for cuisine being quenched, Bush decided to tackle his desire to earn a degree in history. He attended Sonoma State University. Degree in hand, Bush was ready to head back into the hustle and bustle of the kitchen this time as the Executive Chef at St. Francis Winery & Vineyards.
David spent his time at St. Francis defining his food style and building his multi-course food and wine pairing program that was still in its infancy when he began his tour at the Sonoma Valley winery. David Bush always had one goal in mind, to be the best culinary team in wine country. This goal, through dedication and perseverance, was finally realized when in 2013 both Bush and his culinary entourage were recognized by OpenTable as being the BEST restaurant in America.
OSO was a dream that David had been precisely cultivating since 2010 when he found the perfect spot on the Square in downtown Sonoma. After four years of careful planning and with the help of his investors, Steven and Lori Bush, David finally saw his dream being realized. The small nineteenth century building on the historic Sonoma Plaza was his. Classically trained and garnished with the zest of California cities, Bush uses these life experience to create his famous food. Bush is just as comfortable using a tamari as he is with smoked paprika or a ketchup bottle. “Living in Sonoma County I would have to go out of my way to not be local, seasonal, and organic,” says Bush about the vast amount fresh and local resources at his disposal.
David describes his food as “eclectic but not esoteric,” focusing on inventing unique flavor combinations that remain approachable and fun. Bush “cooks to his cravings”preparing food that he simply enjoys eating. Visitors of OSO are completely immersed in the flavors of Bush’s vision whenever they eat a meal at his restaurant, whether it be a multi course meal with wine pairing, or shared small plates and drinks with friends. OSO will not disappoint.