David Murphy is Chef & Co-Owner of Shuggie’s, a pop-Americana upcycled bistro in San Francisco. Named on Best New Restaurant lists from Esquire, Bon Appetit, and New York Times, Shuggie’s celebrates whole-harvest cooking, lower-on-the-food-chain proteins, and small farm biodiversity. 

David is known for his sculptural food design and vibrant cuisine, utilizing food as a medium to speak to the most pressing environmental issues of our generation—food waste and climate change. Previously of James Beard Award winning Uchi in Austin, and the Michelin starred Madera in Menlo Park, David has worked all over the United States, bringing together 25 years in the kitchen to create an immersive dinner club nightly at Shuggie’s.