David Holman cultivates both a home garden and a place in Reno’s fine-dining scene. After graduating from the Culinary Institute of America, he mastered French technique under Chef Charlie Palmer at Aureole Las Vegas and Charlie Palmer Steak Reno, and then led the kitchen at Campo before becoming the assistant executive chef at the Atlantis. His backyard harvest—heirloom tomatoes and fresh herbs—inspires restaurant menus and weekend cooking adventures with his children, Aurelia and Henry.
What’s the best thing you’ve eaten locally in the last month?
Hamachi crudo at Centro. It is delicious and had a uniquely non-typical Asian flavor combination. Travis Stehman creates memorable cuisine.
Your kitchen is on fire! (Metaphorically.) What are you cooking?
Ora King salmon with miso butter and baby bok choy. Delicious with a nice sauvignon blanc.
Who is/was your strongest culinary influence?
My mom. If there’s a recipe, restaurant, wine bar or farmers’ market, she is always the first to jump in the car with me and explore. That curiosity and fearlessness to try something new and see new combinations of flavors still amazes me.
What is your go-to midnight snack?
A fried ham-egg sandwich. It’s quick and easy, and with two kids, those ingredients are always in the fridge.
Which local restaurant deserves more attention, and why?
I think Centro, Liberty (Food and Wine Exchange), Kwok’s Bistro, and Arario. They are all delicious with memorable experiences and unique cooking styles. Plus, they are all friends of mine. I want them to keep crushing it, and more attention equals more success—they deserve it.
How does food contribute to our community?
It binds us together and brings people to our city. Our conventions and big groups like Burning Man and Hot August Nights are fun, but when people visit our local bars and restaurants, they are amazed how great they are.
What is the most unusual thing in your refrigerator?
Chili crisp. It is a new ingredient over the years. I always had truffles, harissa and some sort of chimichurri and steak sauce, but now this new Asian condiment spices up all my dishes.
Please share your favorite food memory from growing up.
Watching my mom and grandma making chicken noodle soup. They’d roll out the pasta and let it dry on newspaper, then make a traditional stock with all the carrots and celery, and poach the thick, springy noodles at the very last minute for that perfect texture. I could go for a bowl right now!
What is the one kitchen tool you can’t live without?
My KitchenAid mixer. It’s the workhorse of the kitchen. I have tons of attachments, too. Whipping up cakes, cookies, pasta—and even house-made bread—is easy to do.
If you could have dinner at any restaurant in the world tonight, where would it be, and why there?
PRESS in the Napa Valley. Chef Philip Tessier’s food is so delicious. He just earned his first Michelin star there, and it’s sure to get even better.