David “Christopher’s” path to becoming the chef and restaurateur he is today involves a circuitous journey. David’s love of food began at the early age of four when he asked his grandmother “Mimi” a pastry chef to make him a carousel cake for his birthday.

By the age of seven, Mimi had taught him the basics of cooking – temperature, time, salt, and passion. She instilled in him the importance of cooking with fresh ingredients and that growing your own vegetables makes the dish even that much better.

At age 12, she gave David his first knife, a Sabatier 8” chef knife, along with Julia Child’s two-volume set “Mastering the Art of French Cooking”. Within two years, David had completed all of the recipes and was ready for the next challenge. That challenge came a few years later when he was able to open his own restaurant called La Vie en Rose (after the Edith Pilaf song), in the back of his grandmother’s gourmet cooking store. David would leave school early each day under the DECA program and prepare for evening service. The small space only housed 10 tables, but it was a great learning experience and set the stage for future culinary endeavors.

After graduating high school, David went on to Oklahoma State University where he majored in Finance and Economics. But the lure of food was too great and after one very late night with a couple of professors he decided to open another restaurant while still in school. To say that David is a bit of an overachiever is like saying the French like wine.

So, in 1985, Christopher’s on Washington was opened. By this time, David was making frequent trips to California, experiencing the new California cuisine at restaurants like Chez Panisse. Christopher’s on Washington featured French-infused California cuisine and became a huge success and fine dining destination in a landscape of burgers and beer. David helped to pioneer the use of “farm fresh” ingredients in restaurants and contracted with local farmers for produce and proteins. It was at this time that David started to become known as “Christopher” after the restaurant. Rather than fight it, he just went with the flow and now uses the name Christopher with all his food and wine endeavors.

Upon graduation, David had a real dilemma: continue working at the restaurant or use his new degree and go into a different profession. Always up to a challenge, he decided to pursue a career in commodity trading. A few years later, he was lured into a career with Conoco and eventually built one of the worlds largest energy focused strategy firms. Along the way, he wrote several best-selling decision-making textbooks, became an Adjunct professor at Rice University, and helped with a series of business start-ups.

While not cooking professionally over the last two decades, he never let his skills or interest dwindle. His dinner parties were legendary and often featured dishes and ingredients he picked up while traveling the world on business. In 2006, he purchased the Eculent building along with a bed and breakfast, and a year later, purchased a local winery. In 2011, he built a new commercial winery, Clear Creek, and started plans for Eculent’s menu and design. By the spring of 2014, David was ready to embark on a new journey. David’s passion, attention to detail, and love of food have led to his ultimate creation…Eculent.