David Castro Hussong
Fauna | Valle de Guadalupe, MX
David Castro Hussong was born in Ensenada, BC in 1990, and graduated from the French Culinary Institute ICC in Campbell, CA. He comes from a family dedicated to the culinary world for generations. At the short age of 13 starts his cooking experience working at ‘Hotel Punta Morro’ with chef Juan Antonio Hussong and later at Sano’s Steak House with Juan Hussong and Laja with Jair Téllez.
After high school, he decided to move to San Diego, where he would work at Barbarella’s and El Take It Easy. A few years later the opportunity to work again with Jair Téllez showed up with the opening of Merotoro in Mexico City. In search of something different he moved for 3 months to Copenhagen, where he was a practitioner at Noma.
In 2013 he moved to New York where he worked with Dan Barber at Blue Hill at Stone Barns and Blue Hill in Manhattan. He would later also work for chef Daniel Humm at Eleven Madison Park (3 Michelin stars). In 2015, he opened Cala Restaurante as kitchen chef in San Francisco, alongside Gabriela Cámara. And in 2017 the opportunity to open Fauna, the restaurant in Bruma winery and hotel in Valle de Guadalupe, as head chef and partner, arises.