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David LeFevre

Celebrity Chef

Chef David LeFevre, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his Mother in the kitchen. He says “I loved the food my mother made and realized that if I knew how to cook, I wouldn’t have to wait for someone else to cook for me.” Yet as a teen he set off on the Industrial Engineering track at the University of Wisconsin, temporarily forgoing his culinary pursuits. Of course it wasn’t long before LeFevre left the Engineering world and, after working in various restaurants, enrolled at the renowned Culinary Institute of America. It was during this time that he interned at Chef Charlie Trotter’s celebrated restaurant in Chicago and made such an impression that he landed a job as tournant at Trotter’s Las Vegas, where he worked until it closed in 1995.

LeFevre seized the opportunity to travel to France and hone his classical skills in some of the world’s most distinguished kitchens. This experience enhanced his resume with a list of apprenticeships that include the late Bernard Loiseau’s restaurant, La Côte d’Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougins. Upon returning to the United States, LeFevre moved to Chicago to once again work with his mentor Charlie Trotter where he quickly advanced to become Executive Sous Chef.

In 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant.  Under LeFevre’s six year culinary leadership Water Grill earned a coveted Michelin star and further solidified its reputation as one of Los Angeles’ premier destination restaurants.

At his first restaurant Manhattan Beach Post (M.B. Post), LeFevre returned to his roots with a highly personal and soulful restaurant offering a more rustic menu of playful, artisanal dishes complemented by artfully crafted cocktails and small production wines.  Opened in April of 2011, M.B. Post was named one of Los Angeles Magazine’s 2011 Best New Restaurants, 10 Most Memorable Meals by the Los Angeles Times restaurant critic S. Irene Virbila, and 10 Best Dishes of 2011 by LA Weekly restaurant critic Jonathan Gold.  M.B. Post was also a semifinalist for the 2012 James Beard Foundation Awards in the Best New Restaurant and Best Chef Pacific categories.

In 2013, LeFevre opened Fishing with Dynamite, a celebration of summers spent on Virginia’s Eastern Shore and SoCal’s vibrant beach communities. Fishing with Dynamite has been celebrated for serving only the most pristine seafood with accolades that include “Best Oyster Bar” by Los Angeles Magazine and again earning LeFevre a James Beard semi-finalist nomination for Best Chef West in 2013.

Most recently LeFevre opened his third Manhattan Beach Restaurant, The Arthur J in June of 2015.  The Arthur J is a modern steakhouse featuring a wood-fired grill and LeFevre’s own take on retro steakhouse favorites in addition to dishes inspired by his roots, travels and the best artisanal ingredients. Like M.B. Post and Fishing with Dynamite, The Arthur J is a reflection of LeFevre’s roots, his travels and his three culinary touchstones – preparing food that is artisanal, soulful and handcrafted.

LeFevre has been featured on such shows as The Cooking Channel’s Road Show with G. Garvin and Unique Eats, and made regular appearances as a judge on FOX’s Hell’s Kitchen and Master Chef.  He is also a regular contributor to cooking segments on CBS’s THE TALK. When not in the kitchen, LeFevre enjoys riding his bike around his Manhattan Beach neighborhood, studying design, and turning up the volume on some great tunes.