Mr Drake first became fascinated by the restaurant business while working as a dishwasher at the famous Chez Odette in New Hope, Pennsylvania at the age of seventeen.  He recalls learning quickly that organization and hard work were keys to success.  Eventually, his interest in the kitchen lured him from a career in film production and communications.

Born in Summit, New Jersey, David has spent much of his time working to elevate the standards of fine dining in New Jersey.  Early on as the food revolution erupted, Mr Drake became widely recognized for his culinary contributions as executive chef at the Frog and Peach in New Brunswick.  Other valuable work experiences included time spent in the kitchens of Restaurant Taquet (chef Jean Francois Taquet) in Philadelphia, The River Cafe (chef David Burke) in Brooklyn, the Ryland Inn (chef Craig Shelton) in Whitehouse, 14 Wall Street, New York City where he was executive chef for nine yeas, and owner of the Stage House Inn.

He has invested time traveling to France, Italy, Switzerland, and Germany to enhance his knowledge and inspire his vegetable-driven evolutional cuisine.  He is widely considered one of the top chefs in New Jersey by both the general public and his peers alike.  A "chef's chef", he sets the standard through his simple, yet elegant cooking style and expert use of the highest quality ingredients.  Under his training, the chef's proteges have advanced to positions in noteworthy kitchens such as Jean Georges, Lespinasse, Daniel, Bouley, Le Cirque, Beacon, Jovia, Le Bernadin, and Pair of Eights.

Mr Drake has three children; Emily, who is ten, Griffin is six, and Julian is a year and a half.  He and his wife Liliana reside in Plainfield, New Jersey.