David Rabin

David Rabin hailing from Rockville, MD started his career in the Blacks restaurant group moving up to Michael Mina in San Francisco and becoming a sous chef for Charlie Palmer’s DC restaurant. Having worked for chefs such as Brian Voltaggio, Michael Mina, Charlie Palmer, and Bob Kinkead. David’s passion for cooking started in high school and jump-started his career.

David is current the Executive Chef at Brine restaurant in the Mosaic District in Fairfax, VA.

Executive Chef

Fairfax, Virginia