Chef David’s professional career started at age 18, although his culinary passion began ten years earlier with inspiration from his grandmother. As a native of the Philippines, the flavors, techniques and love put into traditional Filipino dishes sparked his interest in cooking. 

Upon moving to Italy in 2001, Chef David began his professional culinary career. He worked for several 5-star hotels in Rome, including Hotel Exedra, Radisson Blu and St. Regis. He continued to progress as a chef and moved to Milan to work at the Radisson Blu. 

Seeking professional advancement and new possibilities, David moved to New York City. During his five years there, he worked for Tony May at San Domenico, Giorgio Armani and Bobby Flay. Chef David took a course in restaurant management at the International Culinary Center.

Emil David was the Executive Chef for Aspen Kitchen in Aspen, Colorado, followed by being a Culinary Director for Revolution Hall in the Twin Cities, both under Craveable Hospitality Group.

Chef David is excited to bring his love of cooking and culture to Louisville, KY. Perso was David’s first brick and mortar, and is an open kitchen concept featuring a seasonal rotating menu, local and sustainable meats and seafoods, housemade cheeses and breads, craft cocktails, and a welcoming charm.

Chef David acquried Ciao in September of 2024, and is delighted to carry on the traditions of this Italian neighborhood gem.

His concepts include Hot Buns Food Truck, Perso, and Ciao.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Drake Aldrich is a culinary innovator and artistic maverick, raised in the heart of the American South. Inspired by family traditions and guided by firebrand chefs, he quickly rose through the ranks of professional kitchens. By 25, he was leading his own teams and carving out a space in Manhattan’s dynamic food scene as a chef, educator, and entrepreneur.

He went on to co-found South Brooklyn Bottle Shop, where he and a collective of artisans designed bespoke tasting menus paired with custom wine and local spirits. As the first Executive Chef at S.L. Green Realty, he built the kitchen and culinary program for Cloud 19, an exclusive dining experience above Grand Central Station that catered to industry leaders and cultural icons.

Alongside his culinary ventures, Drake co-founded the Backatcha Collective, producing art exhibitions across Brooklyn. His passion for creative collaboration deepened when he partnered with artist Sean Rogg as Food and Liquid Designer for The Waldorf Project, where molecular gastronomy met large-scale immersive art installations in London and Sweden.

Drake’s career has taken him across continents. In London, he led the kitchen at the acclaimed 10 Greek Street in Soho and opened Blixen at Spitalfields Market, where his brasserie earned a Michelin Bib Gourmand. Later, in San Francisco, he refined Eastern Mediterranean flavors as Chef de Cuisine at Tawlaand served as Executive Chef for Work of Art Catering, orchestrating extravagant feasts for The Soiled Dove and high-profile events throughout the Bay Area.

Since relocating to Louisville in 2020, Drake has immersed himself in local food culture, from honing butchery skills at Red Hog to returning as its Executive Chef. Today, he leads the kitchen at Ciao Ristorante with Lime Hospitality Group, bringing together his global expertise and Southern roots to craft elevated, eclectic cuisine.

He now calls Louisville home, where he shares life’s adventures with his wife, Ashli, their daughter, Avalynn Tate, and their beloved pup, Boodles.