David Norman, Head Doughpuncher & Partner
Recently selected as one of the Top 10 bread bakers in America by Dessert Professional Magazine, David Norman is the Head Doughpuncher and a Partner at Easy Tiger Bake Shop & Beer Garden. His route there has included stints at some of the country’s best bread bakeries from Seattle (Grand Central Bakery) to New York City (Bouley Bakery), as well as teaching professional bread courses at the French Culinary Institute and San Francisco Baking Institute.
Andrew Curren, Executive Chef & Partner
After graduating as valedictorian of his class at the Culinary Institute of America (Hyde Park), Andrew Curren worked with Floyd Cardoz at Tabla under renowned restaurateur Danny Meyer and then went to work with Jonathan Waxman creating seasonal rustic Italian fare at Barbuto in NYC. He currently serves as Executive Chef & Partner of ELM Restaurant Group in Austin, Texas, which includes 24 Diner, Easy Tiger Bake Shop & Beer Garden, Arro and Italic (Spring 2015). Drew competed on “Top Chef: Texas” and is a two-time nominee for Food & Wine’s “People’s Best New Chef.”