Born and raised in Tampa, Chef Krog worked in several Memphis kitchens before enrolling in the Memphis Culinary Academy. He apprenticed at La Tourelle and went on to be the Executive Chef at Madidi in Clarksdale MS.
Returning to Tennessee in 2005, David has cooked at Bari, The Tennessean, Erling Jensen, Terrace at River Inn and is currently the Chef de Cuisine at Interim. Chef Krog is the recipient of several awards such as the Great Southern Food Festival Best New National Chef 2001, and the United Cerebral Palsy Silver Spatula Award for Best Appetizer. He has been featured in Southern Living, Bon Appetit, Food and Wine, At Home Tennessee, the Commercial Appeal, Memphis Flyer, and New York Magazine.