David Cavilla, Chef de Cuisine, Sportello
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 Cavilla 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. Cavilla attended culinary school at Le Cordon Bleu in Cambridge.
He has spent his culinary career as a member of Barbara Lynch Gruppo having cooked at B&G oysters, The Butcher Shop, Stir, and now Sportello. David is excited about “the opportunity to dive into a new setting along with a restaurant with a new identity”. Cavilla most recently moved into the North End where he is inspired by the energy of the neighborhood.
