David Shalleck: The Chef Who Turned Mediterranean Cooking into a Story Worth Telling
David Shalleck didn’t just study Mediterranean cooking—he lived it. As a private chef aboard an Italian sailing yacht, he learned to cook from markets, not manuals, and let the rhythm of the sea shape his food. Through his book Mediterranean Summer, he gave readers a rare, real-life taste of elegant, seasonal Mediterranean cuisine—and made a strong case for why it’s more than just a trend.
Chef David Shalleck
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David Shalleck At a Glance:
🇺🇸 Born in New York City
🎓 Education: Syracuse University (BFA in Set and Lighting Design)
📚 Author of Mediterranean Summer: A Season on France’s Côte d’Azur and Italy’s Costa Bella
📺 Culinary producer for over 250 television shows, including collaborations with Jacques Pépin, José Andrés, and Cat Cora
🌍 Founder of VOLOCHEF Culinary Solutions
🚢 Chef-instructor for Oceania Cruises’ Culinary Center
🏆 Awards: Cordon d’Or Culinary Academy Award (2008), USA Book News Award (2007)
From the High Seas to the Page
David started his culinary career in high-end kitchens but found his true calling in the Mediterranean—literally. As a chef aboard a luxury sailing yacht, he spent his days sourcing ingredients in local markets, cooking in tight galleys, and serving refined yet simple meals to Italian aristocracy.
That unforgettable experience became Mediterranean Summer, a memoir that blends travel writing, behind-the-scenes cooking, and love for Mediterranean flavors. The book struck a chord with American readers looking for real, personal connections to food—and offered a vision of Mediterranean cooking as something beautiful, grounded, and deeply human.
Mediterranean Summer David Shalleck
Signature Dishes
Sautéed Calamari with Garlic and Parsley
Light, coastal, and timeless—capturing the simplicity of Italian seaside cuisine.
(Check my David Shalleck-inspired version coming soon.)
Seasonal Vegetable Risotto with Local Broth
Inspired by market finds, his risottos are all about local ingredients and balance.
(This dish will also appear soon on Kitchen in the Med.)
Seasonal Vegetable Risotto with Local Broth
His Impact on American Food Culture
David Shalleck helped shift how Americans view Mediterranean cuisine—not just as healthy or trendy, but as a lived experience. His work stands out because:
He brought authenticity through real-world practice, not just recipes
He showed that simplicity and refinement can go hand in hand
His writing made Mediterranean food feel intimate and attainable
He worked behind the scenes to elevate Mediterranean cooking on American television
He continues to mentor and influence chefs and food media professionals with a deep respect for tradition
Mediterranean Summer David Shalleck
Controversies & Bold Stances
Shalleck keeps a low profile and avoids hype. His stance is simple but strong: Mediterranean food deserves to be rooted in reality—not watered down, trendy, or commercialized. He advocates for seasonal cooking, sustainable sourcing, and respect for the culture behind the cuisine.
Chef David Shalleck
What he’s Doing Now
David runs Volochef Culinary Solutions, where he consults for food brands, restaurants, and media projects. He remains active as a culinary producer, working behind the scenes with top chefs and helping bring quality Mediterranean cooking to American screens and tables.
Volochef Culinary Solutions
Get Inspired: Cook Like David Shalleck
Bring Mediterranean flavors into your kitchen:
Fresh Tomato and Basil Pasta
Cook pasta al dente, toss with chopped ripe tomatoes, fresh basil, garlic, and a drizzle of extra virgin olive oil.
Seared Sea Bass with Herb Sauce
Season sea bass fillets, sear until golden, and serve with a sauce made from parsley, lemon juice, capers, and olive oil.
FAQ
What is David Shalleck best known for?
His memoir Mediterranean Summer and his work as a private yacht chef in the Mediterranean.
Is he from the Mediterranean region?
No, he’s American, but trained extensively in French and Italian cuisine.
Did he go to culinary school?
Yes—he trained both in the U.S. and in Europe.
Is he a TV chef?
He’s worked as a culinary producer for major food TV personalities like Jacques Pépin and José Andrés.
Does he own a restaurant?
No, his focus is on private cheffing, consulting, and media.
Is his food healthy?
Yes. It’s seasonal, Mediterranean, and naturally balanced.
What’s his most iconic dish?
Many fans remember his simple seafood dishes and vegetable-based pastas from Mediterranean Summer.
Does he write recipes?
Yes, in his book and through his consulting work.
Where can I learn more?
Visit MediterraneanSummer.com for more about his book, blog, and updates.
Can I cook like him at home?
Yes—with fresh ingredients, restraint, and a little inspiration from the sea.
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Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
