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Chef David Magnasco

chef's table milwaukee
david magnasco, chef's table, walker's point

David Magnasco is the Owner & Executive Chef of The Chef’s Table. He is able to work very close to home, happily living above the restaurant with his wife and daughter.

Take a moment to learn about his story or come in to share a glass of wine and hear it for yourself!



Work History







David went to Waukesha County Technical College (WCTC), receiving an Associate Of Applied Science Degree in Culinary Management. After spending some time working in the field, he ventured overseas and graduated from the Italian Culinary Institute of Costigliole D’Asti’s Master’s Program in Piedmonte, Italy. There he received in depth training in regional Italian Cuisine and Culture, followed by extensive wine training on pairing foods and a vast variety of Italian wines.


Work History

Chef David has worked within many fine dining establishments.

Shortly after WCTC, he moved to Honolulu and worked as an Assistant Kitchen Manager for two years. Unable to stay away from the cold, he returned to Southern Wisconsin, commuting to Madison and Lake Geneva (Great Dane Pub & Brewing Co., Porto At The Abbey Resort, & Lake Geneva School of Cooking). In Milwaukee, he opened Coquette Café, Twisted Fork and worked with The Bartolotta Restaurant Group (Ristorante Bartolotta; Lake Park Bistro). During that time he improved and honed his skills, thriving in positions from Sous Chef to Chef de Cuisine, Executive Chef to General Manager.


He began at Tripoli Country Club in 2008 where he began hosting personalized chef’s tables in his kitchen, fueling his desire to develop the concept into a private restaurant. There and into his time at The Milwaukee Club, Chef David worked non-stop to make his dreams a reality. In 2013 he finally found the building which he then personally renovated into his restaurant, opening in April of 2014. In October of 2015, he separated from other ventures and began hosting events full-time at The Chef’s Table.



Vice Chargé de Missions, Chaîne des Rôtisseurs (2011 Induction)

University Club of Milwaukee, Culinary Director & Advisor (2017—2019)

Kitchen Cabinet, National Restaurant Association (2017)

American Culinary Federation Member (1996—Current)

Featured Chef at Festa Italiana (2003, 2004, 2010—Current)

Seed Savers Exchange Member (2008—Current)

Slow Food International Member (2007—Current)

Waukesha County Technical College’s Culinary Curriculum Advisory Board (2003—2006, 2016—Current)


Chef David's experiences and studies within numerous cultures have led him to his success as an exceptional chef. With over thirty years of professional culinary experience, David’s passion stems from his desire to create superb cuisine with quality ingredients. Menu items and dishes are intentionally fused with nutritional meaning as well as aesthetic beauty and taste. Working closely with small local vendors and shopping at seasonal farmer’s markets, Chef David has access to some of Wisconsin’s best ingredients. He loves being able to share the stories of his ingredients like Rainbow Trout from Rushing Waters Fisheries or foraged ramps and truffles from Mushroom Mike.


Consistently researching and deriving new ideas and concepts within world cuisine, David’s inspirations come from creating stories with his dishes that make lasting memories for his diners and discovering new ingredients, flavors, and tools. His dishes are structured not only satisfying the obvious desire for delicious tasting food, but they are also designed to enlighten and leave one feeling great for days to come.


For restaurant aesthetic, Chef David has honed his style through years of travelling, antique-ing, and studying unique subjects (like sacred geometry). Whether it’s a duck decanter hidden on a top shelf or ceramic “paper” plates, silver utensil chandeliers or a wall of copper kitchenware, everything at The Chef’s Table has history and a brilliant story that will leave you inspired.


While some might say Chef David’s dreams have come true, he never stops dreaming.


Since opening his restaurant on the first floor of his renovated warehouse, he turned the second floor into a spacious flat for his family. His once spacious workshop with 11’ ceilings in the basement has slowly shrunk as he continues to create new and unique dining areas. Our Rooftop Garden & Atrium for dinner under the stars will be Chef David’s next major project.


Chef David continues to assist other restauranteurs and businesses, supporting them in menu/brand development, hiring, and implementing reformulated objectives. He is a visionary and enjoys collaborating with fellow restaurateurs to achieve their success.

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