David Massoni brings more than twenty years of restaurant experience to the Three Kings Restaurant Group. He started at the age of fifteen working in his parents’ Zagat rated and Wine Spectator award-winning hotel and restaurant, the Imperial Hotel, on Maryland’s Eastern Shore.
David moved to NYC in 1997 and spent his first three years under the tutelage of Chef/Owner Henry Meer at The Cub Room Restaurant in Soho and City Hall Restaurant in Tribeca.
David’s next position was opening and running a high-end dining experience nestled inside of the popular nightclub Lotus in NYC‘s Meatpacking District.
David took some time to study in Napa Valley at the Culinary Institute of America. While there he received an offer from Chef Mario Batali that would begin a five year professional relationship. Starting out as Maitre’d at Mario’s critically-acclaimed Italian seafood restaurant Esca, followed by being a part of the opening and direct the service team for their newest venture, Otto Pizzeria e Enoteca in Greenwich Village. As Service Director at Babbo Ristorante e Enoteca, the restaurant was arguably the number one Italian restaurant in the USA at the time.
Spending time abroad was next on David’s list; for one year he completely immersed himself with food, wine and service in Northern Italy. His experience began in the vineyards of Friuli working the harvest. Next up was an apprenticeship at the Michelin-starred restaurant La Ciau del Tornavento in Piemonte. During the next six months Chef-Owner Maurillio Garola pushed David through the paces of every aspect of his restaurant. David’s second apprenticeship was at La Gallina, part of the Moccagatta Family’s award-winning wine estate and hotel, Villa Sparina in Piemonte.
Upon returning to NYC David continued to work at some of the city’s best Italian restaurants, including ‘inoteca as General Manager for three years, before striking out on his own with longtime friend John Bush.
David lives in South Orange, New Jersey with his wife Rachel, their son Luca and daughter Olive.