David Bull, a graduate of the Culinary Institute of America, is the executive chef and co- owner of Congress and Second Bar + Kitchen in Austin, Texas. In 2003, David achieved celebrated acclaim as one of “The Best New Chefs” by Food and Wine magazine and appeared on several public-broadcasting syndications in the years that followed. In 2006, Bull appeared on the Food Network as an Iron Chef America competitor. Then in 2007 and 2014, he was nominated for the prestigious James Beard award for “Best New Chef Southwest” and “Best Chef Southwest” respectively.
Under Bull’s leadership, several restaurants have celebrated national recognition. USA Today recognized the five-star Driskill Grill as one of the country’s “Top 50 Hotel Restaurants” in 2002. Congress has drawn attention from Southern Living, Wine Enthusiast, Forbes, and notably, Esquire, who in 2011 named it one of America’s “Best New Restaurants.” In that same year, Bon Appétit honored Congress, Second Bar + Kitchen and Bar Congress, collectively known as Congress Austin, as one of the “Top 10 New Restaurants of 2011.”
Chef Bull and the La Corsha team are currently working on new restaurant concept called Boiler Nine Bar + Grill, which is set to open at the end of 2014 in the historic Seaholm Power Plant.
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