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This week, Columbus Underground is taking a look at some of the amazing young talent in the kitchens of your favorite local restaurants.
David Gobeli is a transplant from Madison, Wisconsin who got his start attending culinary school and working in various restaurants there before migrating to Columbus. David is currently the lead line cook at Deepwood, and has a love for all things local. “I’ve always had my own garden to grow as much of my own food as possible and preserve much of it to be used in the winter,” he said. “I don’t want to be completely off the grid, but I do aim to buy my food responsibly.”
Name: David Gobeli
Age: 27
Training Experience: “Partial completion of culinary school at the Madison Area Technical College, in Madison, Wisconsin. Mostly I’ve just learned by having great chefs.”
Kitchen Experience: “Lombardino’s Italian Restaurant and Bar, a finer dining neighborhood establishment, and Cocoliquot, a French bistro with traditionally inspired dishes. Both located in Madison.”
Current Job: Lead line cook at DeepWood.
Favorite Cuisine: “I have favorites dishes from all cuisines, but am drawn to Provencal French, Italian and Korean.”
Favorite dish to make: “Anything braised, pickled or kneaded.”
Favorite food to eat: “Again, anything braised, pickled or kneaded.”
Least favorite food: “Processed, out of a box, preservative filled, by-product enhanced so-called ‘food’.”
Favorite Kitchen Utensil: “Oh, but there are so many! I love my 10″ Shun chef knife, and their boning knife is great too. Chinois and china caps are great fun and I love to use a rondeau to stir up a batch of risotto with my favorite wooden spoon.”
Favorite cookbook: “Whichever happens to be near me. I tend to have them stashed all around my house so I can just grab one and read through or get new ideas from. The Food Lovers’ Companion has been an invaluable source of information for me. I do love the food-porn of the Alinea, Fat Duck and El Bulli cookbooks.”
Favorite Columbus Restaurant: “Min-Ga Korean Restaurant on Bethel Rd. My parents lived in Korea before I was born and picked up some of the cuisine. Whenever I eat there it reminds me of the great meals I’ve had growing up.”
Inspirational figures: “Everyone I’ve worked with that gave me a chance to shine and taught me with great patience and respect. Chef Patrick O’Halloran of Lombardino’s in Madison instilled in me the ethics of a great chef. Chef Brian Pawlak and Sous Chef Colin Vent of DeepWood have further developed my knowledge, letting me realize my vision and style of cooking. Of course I am inspired by those like Thomas Keller, Alice Waters, Daniel Boulud, Ferran Adrià, and home cooks such as Julia Child.”
Dream Job: “My dream is to one day, with my partner, open my own restaurant with a farm to work towards local self sustainability. Whatever we aren’t be able to grow or raise, we’d buy locally to whatever extent we could.”
Great article, thank you!
I wish more chefs would cultivate their own food like you. When they do, they tend to have a greater respect for what goes on the plate. And fresh produce lends to different flavors. There’s nothing like garden grown tomatoes.
Your vision for a self-sustainable restaurant is intriguing. I hope keep CU updated when that day arrives. I’d patronize you guys, for sure.
Walker – what a great photo of David. How “Big Fish” creative you are.
patient_zero Says: Walker – what a great photo of David. How “Big Fish†creative you are.
The photo was provided by David. Totally his creativity there. ;)
p_zero – Thanks for the comments. Growing ones food is not always feasible, but for those that can, I think that it connects you to the seasonality of foods. One realizes a tomato in January tastes nothing like the fruit in August. Products of low quality must be hidden under many layers of camouflage. A ripe tomato off the vine, or apple off the tree only needs a small compliment rather than something to hide it’s flavor. If I only eat asparagus in April for 3 weeks, I celebrate it. If I eat it year round, its nothing special; a green spoon to help shovel holandaise into my mouth.
The pic was quite fun to take. About 2 dozen shots by myself in the garden. Only had one that made the cut. Thanks again!
Walker Says: The photo was provided by David. Totally his creativity there. ;)
Well than Walker, I say nice work profiling David. And David, that was a very creative angle you used there. You are one with nature in that shot.
Still reminds me of Big Fish scenes.
I can see the Big Fish reference. Amazing what a little colour editting can do ;)
Agreed on the photo, it’s pretty fantastic. If things don’t pan (tehehe) out well as chef, it looks like you could do some really great photojournalistic work.
Just went to DeepWood last night for the first time. Everything was excellent! By far the best meal I’ve had in Columbus in a long time. The Oak salad was awesome, as was the fun selection of breads. I had the seared duck breast with corn bread pudding and blueberry goodness on the side. My fiance had the scallop special w/ corn risotto. Both entrees excellent. Loved the complimentary amuse as well, and the service was top notch. We felt very well taken care of and it was easy to understand the accolades this restaurant has been receiving lately. We will definitely be back!