A Newbury, Massachusetts native, Chef David Bazirgan’s culinary experience ranges from classic fine dining to heavily bar-centric restaurants and high-volume hotel operations.

After earning his degree from the Cambridge School of Culinary Arts in 1996, Bazirgan jumped into a Chef de Cuisine role at Boston’s renowned No. 9 Park under longtime mentor and friend, Chef Barbara Lunch. There he served as a member of the now-legendary restaurant’s opening team, and over his several-year tenure, he meticulously crafted seven- to nine-course seasonal tasting menus to much acclaim.

In 2003, Bazirgan ventured to the West Coast where he worked his way through celebrated kitchens, including Chez Papa Resto at Mint Plaza, Jocelyn Bulow’s Baraka, in Potrero Hill, and Elisabeth Daniel in Jackson Square. He was named Rising Star Chef by both the San Francisco Chronicle and Star Chefs. Bazirgan’s final role in San Francisco was a dual Executive Chef and General Manager role at Dirty Habit, a sultry bar-centric spot at the Hotel Zelos.

Missing his New England home, Bazirgan returned to the East Coast in the summer of 2016 to take on the role of executive chef at the Cambridge, Massachusetts restaurant, Bambara Kitchen & Bar in the Kimpton Hotel Marlowe. In 2021, he was named Executive Chef at Ken Oringer’s Back Bay izakaya, UNI. At UNI, Bazirgan marriesl flavors with traditional and nontraditional Japanese techniques and culinary inspiration from around the globe.