David Krog
Dory
Memphis, TN
Chef Dave Krog has been rooted firmly in the Memphis culinary scene since 1992. He began an apprenticeship under Lynn Kennedy at La Tourelle where he later became Sous Chef.
David went on to be Executive Chef at Madidi in Clarksdale, MS, but in 2005, returned to TN and since has held positions at Bari, The Tennessean, Erling Jensen's, and as Executive Chef at Interim.
Krog considers himself a Neo Traditionalist. Working in direct correlation with local farms he honors the farmer in every step of the process to produce the highest quality meal for guests. Krog’s food is technique-driven contemporary southern cuisine. He has achieved national recognition and a fan-base with a 20-year history.
Chef Krog and Amanda, his business partner and wife, help build culinary communities- from fine dining restaurants such as the highly anticipated Dory, coming to Brookhaven Circle this winter, to community efforts like the 275 Food Project which houses the GroundUp Initiative. Their focus is on local food sourcing, diversifying kitchens with young food entrepreneurs of color, and creating positive social experiences.
Through leadership, with heart and soul behind what he does, Chef Dave Krog teaches and grows aspiring chefs- with the hopes of them becoming talented, compassionate team members that will ensure change in the industry standard.
