Born and raised in Tampa, FL, Chef Dave Krog discovered his love of cooking at an early age. Living with his grandmother, who was diabetic, David began to cook healthy meals for her and soon decided he wanted to become a Chef. After moving to Memphis, TN, at the age of 18, he worked in several different kitchens before enrolling in Memphis Culinary Academy. He then began an apprenticeship under Lynn Kennedy at La Tourelle. Following his apprenticeship, he became Sous Chef of La Tourelle and went on to be the Executive Chef at Madidi, owned by Actor Morgan Freeman and Attorney Bill Luckett, in Clarksdale, MS.
Returning to Tennessee in 2005, David has held positions at Bari, The Tennessean, Erling Jensen's The Restaurant, Terrace at River Inn, and as Executive Chef at Interim Restaurant & Bar. He considers himself a Neo Traditionalist, with an emphasis on using as many locally sourced ingredients as possible. Krog has been 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, and has also been featured in Southern Living Magazine, Bon Appetit, Food and Wine, At Home Tennessean, Memphis Commercial Appeal, Memphis Flyer, 4Memphis Magazine, New York Magazine and on Food Network's Best Of and was recognized by the Kemmons Wilson School of Hospitality and Resort Management for Outstanding Service.
With a heavy heart, he left Interim to devote his time to opening his own restaurant. While in pursuit of his dream and working as a private chef in many of your homes, the idea for his pop-up, Gallery, was born. Krog’s pop-up has gained a national following, and has been a growing food destination. David will open Dory, his highly anticipated restaurant, with his wife, Amanda, in the fall of 2019.