Chef David Glass grew up on Mercer Island. He attended the Culinary Institute of America in Hyde Park, NY then started his culinary career at Cyrus in Healdsburg, California. After working at the 2-Michelin restaurant for over two years he continued to Manresa in Los Gatos, California. Working under David Kinch he honed his skills and learned about the importance of the raw ingredients and the role of a chef. David returned home and joined Ethan Stowell Restaurants, starting at the Red Cow and working his way up he became the chef at How To Cook a Wolf in the summer of 2015. After two years at the helm of How to Cook a Wolf, he ventured to Ethan's cornerstone restaurant Staple and Fancy. David is currently overseeing The Bounty Kitchen's culinary programs and focusing his time at their newest location in Denny Triangle.