DAVID

CHOU

General Manager

David’s career began long ago, at his parents’ restaurant in Columbia, Missouri, washing dishes and peeling carrots when he was 10. David has since cultivated a passion for food, wine, and service all while becoming a certified sommelier. His journey has included stops in Baltimore, Charlotte, and more recently the General Manager/Wine Director at Café Juanita, Sawyer, and Bateau & Boat Bar in Seattle. 

MORGAN MUELLER

Executive Chef

Having grown up in the Santa Cruz Mountains, Morgan Mueller developed a love of foraging and gardening early on. Honing these skills over the last 20 years in the industry, his dishes are recognized for their full-flavors, rich colors, and perfectly curated ingredient compositions. Morgan comes to The Butcher’s Table from James Beard nominee, San Francisco’s Jardiniere, as the Executive Chef for the past five years.