Gypsy Kitchen

Gypsy Kitchen executive chef David Yamaguchi traces his culinary roots back to a childhood memory of learning to make rice with his father. “He showed me how to wash the rice and use my finger to measure the water,” Yamaguchi recalls. “We ate rice every day. That memory helped shape who I am today.” This attention to detail and dedication to simplicity informs his guest-first philosophy. “I’m excited to lead the Gypsy Kitchen culinary team with innovation, quality, and consistency,” he says. “Beyond the food, I want a positive and motivated kitchen.” Growing up in California, Yamaguchi’s passion for cooking began early. “I’d kick my brother off the TV so I could watch East Meets West with Ming Tsai,” he says with a laugh. “Watching chefs turn random ingredients into incredible meals fascinated me.” After graduating from Le Cordon Bleu in Pasadena in 2009, Yamaguchi built his career in top Southern California kitchens, eventually earning a MICHELIN Bib Gourmand at Chulita in 2022. Now, he brings that experience to Atlanta’s dynamic food scene. “Atlanta has Southern staples, but also global influences. It’s exciting and unique.” Though accolades highlight his culinary talent, Yamaguchi stays focused on the bigger picture. “My role is to create an exceptional dining experience,” he explains. “From the moment guests walk in, every detail—from service to storytelling—matters.” Now at Gypsy Kitchen, part of the Southern Proper Hospitality Group, Yamaguchi brings bold Mediterranean flavors from Spain, Greece, Lebanon, and more. He’s proud to call it home. “I want guests to feel truly cared for,” he says. “It’s all about delivering a flawless, unforgettable experience.”