About Us

Executive Chef, David Craine

David Craine has been fortunate enough to work in some of New York City’s most highly regarded restaurants during their formation and brings his skills and passion to BLT Bar & Grill at W New York – Downtown as Executive Chef.

Craine learned at a young age the value of having access to local and seasonal items, due in part to his family’s backyard where they grew some of their own vegetables and herbs. Craine’s grandmother was also an excellent home cook, and trips to her kitchen in Southern Virginia helped form his initial exposure to food.

Craine’s introduction to the culinary world was at The Coastal Grill in Virginia Beach, VA, where his passion for the kitchen was ignited. This experience allowed Craine to learn fundamental cooking techniques and cuisine preparation. Craine then moved to New York where he landed a position as saucier at the highly regarded Gotham Bar and Grill in 1993. Shortly after, Craine joined the opening staff of Danny Meyer’s Gramercy Tavern in 1994, working under chef Tom Colicchio. Initially hired for the position of saucier, he quickly moved up the ranks to chef de partie and sous chef. During his time there, Coliccho taught Craine about the importance of the farm-to-table movement and having respect for food.

After a year at Gramercy Tavern, Craine returned to Gotham Bar and Grill where he was named sous chef. In this role, Craine was involved in a multitude of tasks including daily lunch and dinner service, organizing special events, and creating and executing daily specials. In 1996 during his tenure, Gotham Bar and Grill received a glowing three-star review from Ruth Reichl in The New York Times.

Craine’s next and most challenging effort was at Rocco DiSpirito’s much adored Union Pacific restaurant in the Gramercy area of New York City. At Union Pacific, Craine held the title of Chef de Cuisine for five years. Working extensively alongside DiSpirito, they created an ambitious and celebrated menu that also garnered a three-star review from Reichl in The New York Times in 1998.

Upon his departure from Union Pacific in 2002, Craine took his experience to Aquaknox in Atlanta and Burton and Doyle Steakhouse in Long Island. He then opened his own catering venture in Florida which afforded him the opportunity to spend more time focusing on his family.

Craine’s dedication and appreciation for dining is apparent as he heads the kitchen as Executive Chef at BLT Bar & Grill. Craine’s simple, fun and seasonally driven approach to cuisine is reflected in the refined yet casual fare in BLT Bar & Grill’s dynamic downtown neighborhood setting.