Chef David Goody

Born and raised in the Main Line, a Philadelphia suburb, Chef David Goody has utilized his cultural background and life experiences to meticulously develop and create GoodyFood Hospitality.  A graduate of the Culinary Institute of America, Goody has spent the last 17 years developing his culinary point of view by learning from and collaborating with some of the worlds greatest chefs on the East coast, West coast, Midwest and Europe. No matter how far Goody has traveled, Philadelphia has always drawn him home again.

After studying in Hyde Park, David started his career back home in Philadelphia with an externship at the newly opened Morimoto. He then worked at Ansill Food + Wine, and SnackBar. 

David spent a month as a stageiere at Noma in Copenhagen and ate his way across Europe landing in Barcelona. Returning to the United States, David took a position as opening Sous Chef at Morimoto in Napa.  He then went a couple of doors down to be Sous Chef and open a smaller southern influenced restaurant called Rotisserie and Wine for Tyler Florence and Chef Jeremy Fox. 

David moved back east to Brooklyn to aid at Colonie before opening sister restaurant Gran Electrica.  While Executive Chef of Gran Electrica, the restaurant was awarded a bib gourmand by the Michelin guide, and received 4 stars by the New York Daily News. 

Goody moves once again, to open Alta Ca for Daniel Patterson.  While Executive Chef of Alta Ca, Michael Bauer of the San Francisco Chronicle awarded the restaurant 3 out of 4 stars.

Chef Goody decided to move to Chicago for better quality of life and accept the Chef de Cuisine position for Phillip Foss at El Ideas.  David helped run the 28 seat multi course tasting menu (BYO) for two years retaining their 1 Michelin Star. 

Goody moved back to Philadelphia to be around for his mother. After talking with Mike Solomonov about joining CookNSolo, Chef Goody became their first Culinary Director. During the pandemic, David was asked to use his years of experience to aid a friend in opening a new concept.  Chef Goody developed a menu, standardized operations, staffed, trained, and opened La Chinesca, a Mexican Chinese concept in Philadelphia. A typical Friday or Saturday night would be 450 covers on a 3 person line.  Output for the size of the kitchen was tremendous, however, there was still something missing.

Broken Bell Dining is the result of years of experience. It is an elevated yet casual dining experience. StudioKitchen and El Ideas are direct influences for the conceptualization of the dining experience at Broken Bell. An intimate setting where a prix fixe menu allows the best seasonally sourced and procured ingredients to shine while using a mix of classic and contemporary cooking methods.