Chef Mike Price is no stranger to the authentic flavors of fresh, simply prepared food. Raised in a small town along the Chesapeake Bay, Mike planted the seeds of his career early on, tending to his family's farm and cooking at a local crab house on weekends during high school.
A graduate of the Culinary Institute of America, he completed an externship at the esteemed Symphony Cafe in New York City, where he would later return to work for three years following graduation. After mastering all stations in the kitchen, Mike brought his expertise to the high-profile clientele at Sullivan's Restaurant and Broadcast Lounge for two years before accepting the tournant position at the Waterclub. Moving to Miami shortly thereafter, Mike opened Fish, an upscale seafood restaurant where he took on the role of sous chef for two years, after which he returned to Maryland to explore a more managerial course heading up a corporate dining room in his hometown.
In 2001, Jimmy Bradley and Danny Abrams asked Mike to be sous chef at The Harrison, where he subsequently spent the next year-and-a-half honing his skills in the sophisticated flavors of New American cuisine. When The Mermaid Inn opened in the East Village in 2003, Mike was the obvious choice to head the kitchen. After creating the Mediterranean and North Atlantic inspired seafood menu, Mike proved his talent for drawing on coastal influences and using the finest in fresh and seasonal ingredients.
In early 2007, Mike and his good friend and then-future business partner, Joey Campanaro, discussed opening a restaurant together. Boasting an open kitchen where Mike can greet customers, share recipes, tips on what’s in-season, and demonstrate his knack for customer service to the West Village neighborhood, Market Table is the restaurant Mike always dreamed of opening. Since opening the restaurant in 2007, Mike has received critical and popular acclaim and has been featured in such outlets as Food & Wine, Conde Nast Traveler, The New York Times, New York Magazine, Time Out New York, Travel + Leisure, The Today Show and many others.
This past winter, Mike along with co-owner Joey Campanaro, opened The Clam, a seafood-centric restaurant just a few blocks from Market Table in the West Village, where he is both co-owner and executive chef. At The Clam, Mike offers signature dishes like Cherrystone Stuffies with Pancetta, Trinity and Lemon; Clam Dip with Zesty Potato Chips; and Spaghetti & Clams with Spicy Gravy and Salad on Top.
Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Joey brings a lifelong affinity for Mediterranean cuisine to every dish he creates.
As a dishwasher at a seasonal restaurant on the Jersey Shore, he was instantly hooked by the fraternal, energetic nature of restaurant life. While majoring in restaurant management at Penn State, Joey spent an inspiring semester in Italy, studying early Etruscan architecture and culture and exploring the bounty of the country’s simple and deeply satisfying food. A few years later Joey traveled to France, where he studied winemaking and further developed his skills with Mediterranean cuisine.
When he returned home, Joey began to cook the pure, uncomplicated flavors he’d learned to use while in Europe. His pursuit took him to restaurants in Philadelphia, Los Angeles and New York, where he worked alongside esteemed chefs Neil Murphy, Joachim Splichal, Jimmy Bradley and Jonathan Waxman. While in Los Angeles, Joey was also chef de cuisine of Universal Studio’s Executive Dining Room and the proprietor of his own Hollywood-based catering company.
In 2001, Joey moved back to New York to open The Harrison in Tribeca. As executive chef, Joey’s devotion to the kitchen won the hearts of New York diners and, in December 2001, a two-star review from The New York Times. In 2004, Joey became the executive chef of an Italian restaurant in Tribeca called Pace. After Pace, Joey re-opened his catering business, Blackfoot Consulting, and set out to open the restaurant he had always dreamed of opening – Little Owl, which has since received wide acclaim from critics and guests alike, including a two-star review from The New York Times, appearances on everything from Iron Chef America to the Today Show and the Martha Stewart Show, and a continued buzz as one of New York’s most exciting restaurants.
Even with the success of Little Owl (and its sister restaurant Market Table at which Joey is partners with owner Mike Price), Joey continues to cater and consult for some of the biggest names in the country, including Martha Stewart, Mike Piazza, NBC Universal, Conde Nast Publishing, Levity Live.
When Mike Price brought 420 Hudson to the chat table, it was an easy decision to continue the professional relationship and join forces once again to bring a special restaurant to Greenwich Village.
Originally from Huntington Beach, California, David grew up surrounded by a large Sicilian family, learning to love the art of home-cooked, Italian cuisine at an early age. After moving to Boston to attend graduate school for opera performance, David went on the road to pursue his singing career, working with some of the country's most reputable opera companies.
After 10 years of being on the road, David began looking to create a more permanent home. He moved to New York City in 2004 where he began to find success in the hospitality industry while still pursuing his music. For five years, he split his time between singing and learning the restaurant world, starting his career at Suba in the Lower East Side and eventually moving on to places such as Amanda Freitag's Sette, and Tenth Avenue Cookshop, where he first met his friend and Market Table co-manager, Matt Howell.
In 2008, David was introduced to Joey Campanaro and Mike Price by his childhood friend, Lisa Komara, and took a position at Little Owl and Market Table. There he began to find his passion in the world of food and wine. After having the opportunity to work in a variety of positions within both restaurants, David found his calling in the restaurants' eclectic wine lists with the goal of introducing his unique clientelle to an equally unique collection of wine.
With The Little Owl and Market Table's seasonally driven food and intimate settings, David finds that he is able to connect with people on an individual level. By sharing his Sicilian background and travels in opera as well as choosing wines that tell a story, David strives to create true personalized experiences as Beverage Director of both The Little Owl and Market Table.