Kitchen At Union Square Hires David "Spoon" Gauthier As Executive Chef

Monday, June 09, 2014
David “Spoon” Gauthier
David “Spoon” Gauthier

Kitchen at Union Square has hired David “Spoon” Gauthier as its new executive chef.  Mr. Gauthier brings a diverse culinary background both as a chef and culinary instructor and will oversee all aspects of the restaurant’s cuisine with commitment to a fresh, locally sourced and regional menu, said officials.

Mr. Gauthier began his culinary career with a three-year stint as a chef in the U.S. Army before moving to Portland, Ore., for professional training at Le Cordon Bleu. His background includes working in Nashville as a sous chef for Bosco’s, assistant kitchen manager for Greenlife which is now Whole Foods, serving as a lead instructor for Viking Cooking School, and most recently, working at the University of the South as executive sous chef.  Mr. Gauthier, the son of a chef, grew up in Worcester, Mass., where his Italian family influenced his interest in cooking at a young age. 

“We are excited that Chef Spoon is joining our team and bringing with him a fresh and creative way of cooking,” says Kitchen at Union Square General Manager Eve Markowicz. “His vast and impressive culinary experience and support of our ‘Farm to Table’ practices will be a great asset to Kitchen at Union Square. Chef Spoon’s passion for sustainability and connections with local businesses will allow us to serve fresh local food while building and strengthening the communities where we live and work.” 

Kitchen at Union Square’s “Farm to Table” buys from local producers allows the restaurant to "provide the healthiest, most high-quality food for an affordable price." Throughout his culinary experiences, Mr. Gauthier has implemented locally-sourced ingredients and will further Kitchen at Union Square’s dedication to seasonally inspired dishes with fresh, bright flavors of the region. 

“I am proud to join the team here at Kitchen at Union Square to build upon the already delicious menu by taking what was previously in place and making it into my vision,” says Mr. Gauthier. “I’m also thrilled to implement our ‘Farm to Table’ approach which leads Kitchen at Union Square to provide an unmatched quality and help sustain local producers.”

Also new at Kitchen at Union Square is the addition of an outdoor patio seating area where guests can now enjoy dining with a downtown backdrop. The restaurant also provides complimentary valet from 6-10 p.m. every Friday and Saturday night.

Kitchen at Union Square supports Culinard, the Culinary Institute of Virginia College School of Business and Health in Chattanooga, where a staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry arts students. This allows students to gain real-world experience while working as externs in restaurants.  

Located in the Tallan Building at 200 W. Martin Luther King Blvd. in the heart of downtown Chattanooga, Kitchen at Union Square is close to businesses and local attractions and is within walking distance from many downtown area hotels. For more information about Kitchen at Union Square or to make a reservation, please visit www.kitchenatunionsquare.com or call 634-9172. 



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