Chef David Stein graduated first in his class with honors from the Baltimore Culinary Institute in 1988 while working as Saucier at the Hyatt Regency in Baltimore's Inner Harbor.

David next accepted a position as Sous Chef at the highly respected Inn at Perry Cabin in St. Michaels, Maryland. During his tenure, the Inn at Perry Cabin was transformed from a rustic inn serving local fare to a world-renowned 5 star destination resort with an elegant, fine dining restaurant. Among other honors, David represented the Inn at Perry Cabin at the prestigious James Beard House in New York.

David further honed his skills by working as Sous Chef for two of the most established chefs in Maryland at the Polo Grill and later the Chester River Inn.

David has been the Executive Chef at Bistro St. Michaels since its 1996 opening. David incorporates everything he has learned into his cooking, masterfully combining French/Mediterranean classics with Maryland favorites and traditional American dishes. His seasonal menus offer what the Washington Post describes as "an interesting blend of hearty French comfort food and nouvelle Eastern Shore classics." As a result of David's experience, creativity, and hard work, Bistro St. Michaels is celebrated as one of Maryland's top restaurants by critics and customers alike.