The Shipwright's Daughter

At The Shipwright’s Daughter, Chef David Standridge crafts an ever-changing seasonal menu, focusing on locally sourced ingredients from nearby waters and farms. His culinary style draws inspiration from Oaxaca, the deep south, and Southern Italy, resulting in a unique and flavorful dining experience.

David's commitment to sustainability is evident in his direct sourcing of fish from local fishermen, utilizing the entire fish to minimize waste, and incorporating bycatch, underutilized, and invasive species into his innovative dishes.

In addition to his culinary prowess, David has actively connected with the community, forming strong relationships with local fishermen and farmers. He currently serves as a board member of Eating with the Ecosystem, an organization dedicated to promoting New England's wild seafood sustainability through place-based approaches.

Recognized for his efforts, The Shipwright’s Daughter was designated a “Leader” in the prestigious James Beard Smart Catch program, contributing to seafood sustainability awareness worldwide.

David's culinary journey began at The Four Seasons in Texas, where he excelled and eventually became sous chef at The Four Seasons, L’Atelier de Joël Robuchon in New York City. Working under the late M. Robuchon, David's team was awarded two Michelin Stars in 2009. He later channeled his fine dining expertise into beloved neighborhood establishments like Market Table and Cafe Clover. Additionally, he showcased his culinary talents as executive chef at NYC caterers Sonnier and Castle, catering to esteemed clients such as The New York City Ballet & The New York Public Library. David played a pivotal role in the opening of the iconic New York City landmark, The Hudson Yards. In 2019, he made Mystic his new home and in 2020, realized his dream of opening The Shipwright's Daughter.




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