Chef David Cavilla grew up on the South Shore of Massachusetts in the beach community of Marshfield. Raised by parents with half French, half Italian lineage, he grew up eating a varied category of foods, including seafood at most meals.
His culinary career started at 15 as a dishwasher in a cafe. He worked his way through all of the restaurants food stations (which, due to the menu, didn’t require a lot of technique), but during summer days the restaurant would serve around 500 covers, providing David with the skills necessary to become a fast cook.
Not inspired by the restaurant industry at this point, David spent a few years switching careers (sales and carpentry school) but kept finding himself picking up shifts at the restaurant – which made him realize that cooking was what he wanted to do. David attended culinary school at Le Cordon Bleu in Cambridge.
He has spent his culinary career as a member of the Barbara Lynch Gruppo, having cooked at B&G Oysters, The Butcher Shop, and Stir before becoming the Chef de Cuisine at Sportello. David is overjoyed to be returning to The Butcher Shop once more and to be taking the helm of a restaurant that has left an indelible mark on Boston’s dining scene.