Meet David Kuzma, Schwarzman Center Executive Chef
A Connecticut native, David Kuzma graduated from the Connecticut Culinary Institute. After two years as sous chef of the Griswold Inn, he left to continue his studies with some of the best chefs in France, graduating at the top of his class from La Varenne in Paris. With recommendations from several chefs at the prestigious culinary school, he secured a stage at Restaurant Marius, also in Paris.
Back home, Kuzma took a job with a caterer that gave him the opportunity to cook in a range of styles—from Asian to Southern Low Country. Kuzma then cooked for three years as executive chef of Bruxelles in New Haven, and for 10 years in the same position at Tumble Brook Country Club.
In 2005, Kuzma joined Yale Dining as a member of the Culinary Resource Center and executive chef for catering. In 2014, he became one of the select few chefs in the country to earn the title of Certified Executive Chef with the American Culinary Federation. The same year Kuzma became assistant director and senior executive chef of the Yale School of Management. There he developed and ran the exclusive in-house catering department that served international students and dignitaries alike. In 2021 Kuzma was drafted to help develop and open Yale Schwarzman Center as the executive chef. Today Kuzma runs a team of over thirty individuals. On any given day Kuzma’s team is responsible for feeding 3,000 people at Yale Schwarzman Center.
