David Castro Hussong

Chef David Castro Hussong's culinary philosophy is deeply rooted in a blend of personal representation, regional identity, and a profound commitment to sustainability. He envisions his cooking as a unique expression of himself, Baja California, and Mexico, striving to craft dishes that are distinctive in style, flavor, and texture. His approach is inspired by the collaborative spirit of his team, fostering an environment of continuous improvement and shared dreams. Having honed his skills in globally acclaimed kitchens such as Eleven Madison Park and Blue Hill at Stone Barns under the tutelage of chefs like Dan Barber, Hussong brings a sophisticated understanding of ingredient-driven cuisine and refined techniques to his Mexican heritage. Ultimately, his overarching vision is to elevate modern Mexican food, making it honest, authentically delicious, and as sustainable as possible. He seeks to create a dining experience at Fauna where guests, particularly Mexicans, feel a deep connection to the food, surprising and delighting them with its culinary excellence while contributing meaningfully to Mexico's rich culinary landscape. Chef Hussong's signature approach is defined by an authoritative technical mastery refined in the world's most prestigious kitchens, which he now deftly applies to the vibrant tapestry of Mexican cuisine. He cultivates a distinctive style that prioritizes unique flavor profiles and innovative textures, ensuring that each dish at Fauna is unmistakably his own while deeply embodying the essence of Baja and Mexico. His plating is sophisticated, transforming classic Mexican dishes into modern culinary statements without sacrificing their soul. A prime example of his artistry is "Castro's crudité," a legendary dish that ingeniously marries "two ages of mole" with the pure, classic flavor of guacamole, showcasing his ability to deconstruct and re-imagine traditional elements with profound depth and contemporary elegance. This approach ensures that while the flavors remain profoundly Mexican, their presentation and technical execution are elevated to a global standard, serving classic dishes in a way that is arguably superior to any other.

Career

• Chef at Various restaurants, United States
• Chef-Owner/Executive Chef at Fauna, Valle de Guadalupe
• Chef/Owner at Bruma Wine Garden, Valle de Guadalupe
• Chef/Owner at La Morocha, Ensenada
• Chef/Owner at El Tigre Silencioso, Ciudad de México