About David’s Bistro
“I can’t imagine any other life’s work than cooking incredible food for dear friends. The minute you walk into my restaurant we are friends.” – David Maish
My name is David Maish and I am the owner of David’s Bistro. I opened the current Antioch location after being in Des Plaines from 1997 until 2009.
If you don’t mind, I would like to tell you a little more about myself. Almost 25 years ago, I received my chef’s training at Chicago’s Washburne Trade School.
It is the oldest cooking school in America as it was established in 1938.
As with any chef who is passionate about what he or she does, when I am not cooking for others,
I constantly hone my craft by learning about new preparation techniques, new foods, new styles of cooking and teaching and sharing that knowledge.
Over time, my culinary experiences were highly varied, but each experience helped me to better define my philosophy as a chef.
I learned catering and banquet preparation at the Marriott Suites; as an executive chef, I worked for corporations in Lincolnshire, Northfield and Chicago, Illinois to help me better understand the preferences of executives.
Finally, I worked as chef at the former Evanston, Illinois restaurant, Wild Asparagus to further define my view of casual fine dining.
When I started in Des Plaines in 1997, I originally purchased a breakfast and lunch establishment.
Almost immediately I decided to change the format to lunch and dinner, serving breakfast only on Saturday. The place also took on the new name of David’s Bistro.
In all seriousness, there is something very powerful about putting your name on the door. I take full ownership for everything about my restaurant.
Yes, I have received good feedback.
The Pioneer Press said that David’s Bistro was “destined for awards,” and the Daily Herald said:
“Maish has a talent for using certain ingredients throughout his menu without one becoming bored by repetition”.
The diner can have two different courses using the same main ingredients with very different results, without seeming repetitious.
In fact, it is quite the opposite. His crafting of the culinary arts is superb.”
While I was deeply moved by the praise, I also know that it is a dangerous thing to rest on laurels. This is especially true in the restaurant business.
I never forget that each new diner, each new friend, has a choice. I hold your choice with gratitude and humility.