David Bull

David Bull, a graduate of the Culinary Institute of America, is the executive chef and co-owner of Congress and Second Bar + Kitchen in Austin, Texas. At an early age, David learned the inner workings of a kitchen and the role a restaurant plays in the community through time spent growing up in his family’s classic Italian restaurant in upstate New York. It’s through those early experiences he discovered his love of cooking and the power of creating lasting memories through his food and
connecting people to each other while giving back to the community.
In 2003, David achieved celebrated acclaim as one of “The Best New Chefs” by Food and Wine magazine and appeared on several public-broadcasting syndications in the years that followed. In 2006, Bull appeared on the Food Network as an Iron Chef America competitor. Then in 2007 and 2014, he was nominated for the prestigious James Beard award for “Best New Chef Southwest” and “Best Chef Southwest” respectively. David was also named “Chef of the Year” by Austin Monthly in 2012.
Under Bull’s leadership, several restaurants have celebrated national recognition. USA Today recognized the five-star Driskill Grill as one of the country’s “Top 50 Hotel Restaurants” in 2002. Congress has drawn attention from Southern Living, Wine
Enthusiast, Forbes, and notably, Esquire, who in 2011 named it one of America’s “Best New Restaurants.” In that same year, Bon Appétit honored Congress, Second Bar + Kitchen and Bar Congress, collectively known as Congress Austin, as one of the “Top 10 New Restaurants of 2011.”
David and his partners at La Corsha Hospitality Group are currently working on a new restaurant concept called Boiler Nine Bar + Grill, which is set to open at the end of 2014 in the historic Seaholm Power Plant. It will occupy about 11,000 square feet, span four floors and will have seven distinct locations at the venue. A open wood-fired concept is slated for the space to bring a sense of community, while highlighting the basic principals of cuisine and cooking.
Chef Bull is known in the Austin community for his heart for giving back. He has been the lead chef for March of Dimes for over 10 years, and has also spearheaded many Updated on September 1, 2014 charity benefits to help those in his community, including The Lone Star Paralysis Foundation, Share our Strength, Communities in Schools, Capital Area Food Bank and Austin Food and Wine Alliance. David also serves as a board member on the Austin Convention and Visitors Bureau and the Texas Food and Wine Foundation. David resides in Austin, TX with his wife of thirteen years and five children.

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