« Back to article: Highland Village restaurant hires a new chef with big credentials, but it refuses to get trendy

Chef David Coffman plating the Truffle Mushroom Raviolini
Chef David Coffman started working at Up Restaurant two weeks ago after stints at Katsuya and Goro & Gun. Photo by © Debora Smail/DeboraSmail.com
David Coffman new chef at Up Restaurant October 2013 Daivd Coffman new chef at Up Restaurant October 2013 Beet Salad- Champagne Cured Red and Yellow Beets, Raw Candy Striped Beets, Yuzu Goat Cheese Mousse and Caramelized Hazelnuts
Coffman's beet salad with Champagne-cured red and yellow neets, raw candy-striped Beets, Yuzu goat cheese mousse and caramelized hazelnuts demonstates his skill with plating and presentation that made him a good candidate to head Up's kitchen.  Photo by © Debora Smail/DeboraSmail.com
Daivd Coffman new chef at Up Restaurant October 2013 Mushroom salad
Coffman's mushroom salad with arugula, frisee, tamari glazed chanterelle, wild mushrooms, hydro butter lettuce, Valrhona chocolate balsamic reduction, roasted cocoa nibs and porcini oil typifies the classic flavor combinations with a subtle twist that define Up Restaurant's menu.  Photo by © Debora Smail/DeboraSmail.com