 Avenue Sea, Gibson Inn
 David Carrier grew up in his parent’s restaurant in Woodside, Queens.
That is where his culinary journey began. Upon completing an undergraduate degree from Cazenovia College, he enrolled in The French Culinary Institute in Manhattan. From there David moved to California to work with chef Thomas Keller at the Michelin rated French Laundry Restaurant. It is there where David met the then sous chef Grant Achatz. After two years David left with Grant to become his poissionier at Trio Restaurant, in Evanston, Illinois.. Shortly after his time there David was promoted to Sous Chef and held that post until 2004.
David began his search to become an Executive Chef and after a year of careful consideration, David and his wife/business partner Ryanne moved to Apalachicola, Florida to open their first restaurant, Avenue Sea. In the first two years Avenue Sea has been acknowledged in Saveur, Southern Living, The Sweet Tea Journal, Culinary Travels, Florida Table, and recognized by Gourmet Magazine as one of the “36 top destination restaurants.”
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