top of page

David Salowich


 (415) 430-5343


Accomplished professional with extensive experience in artisanal food management, production, service, customer care and multi-unit management.  Abiding allegiance to intelligence, communication, hard work and humor.




            9/05 - 9/16     General Manager and Purchasing Agent, BITTERSWEET CHOCOLATE CAFÉ San Francisco,  

                                   Oakland and Danville, CA

Opened and operated 3 bakery/café/chocolate shops. Established and managed all production, staffing and operational systems, working extensively as a general manager, purchasing agent, merchandise manager, server, barista, pastry and savory cook.  Developed recipes and production methods, including training and costing. Created and produced espresso drinks, chocolate drinks and seasonal beverages.  Created and produced daily breakfast and lunch items. Conducted monthly workshops and tastings.  Developed and produced in-house retail products.  Purchased and managed products for retail line, maintaining seasonal and everyday purchasing strategies and merchandising plans. 



6/02 - 9/05     Manager, SCHARFFEN BERGER CHOCOLATE MAKER, San Francisco, CA

Created, staffed and managed all operating systems. Worked as a home baking advocate, educating consumers about the company’s product and how to work with it in their home kitchens. Developed daily and seasonal merchandising and sales strategies.  Researched, developed and rolled-out new products.  Established and maintained relationships with other vendors in the marketplace.  Participated in tenants’ groups and special events committees at the San Francisco Ferry Building.  Developed and executed educational programs, including factory tours and product tasting events.



10/00 - 6/02     Baker, Departmental Assistant Manager  WHOLE FOODS MARKET, San Francisco, CA

As production manager, worked with crew to produce a full line of scratch baked goods, including cookies, cakes, mousses, pastries, etc. As Departmental Assistant Manager, monitored all aspects of departmental finances, assisting the Manager in maintaining high profitability and financial growth.  Assisted Manager in hiring, termination and disciplinary issues.  Drove sales by maintaining a tight, high-energy and positive staff.  Monitored daily production operations, maintaining high standards of product quality, consistency and efficient production techniques.  Increased profitability by closely monitoring and projecting production quotas and product mix.



3/10 - 3/15     Category Founder and Lead, Chocolate, THE GOOD FOOD AWARDS, San Francisco, CA

Created, wrote and managed protocols and guidelines for the entry and judging processes for the Good Food Awards’ chocolate category.  Managed and executed yearly blind tasting events, supervising a crew of 6 staff members and 19 judges.  Generated and maintained relationships with chocolate makers and industry professionals.  Wrote category narratives and worked closely with all category leads to insure consistent and precise practices.


2013 - 2015    Instructor, FOOD CRAFT INSTITUTE, Oakland CA

Created curriculum and conducted the class: The History of Chocolate and American Craft Chocolate Making for the Food Craft Institute’s chocolate intensive summer seminars.


2008                Category Lead, Chocolate, SLOW FOOD NATION, San Francisco CA

Curated, implemented, staffed and managed the chocolate pavilion at Alice Waters' Slow Food Nation event, which took place over Labor Day Weekend in 2008.  Worked with local architecture firm in designing pavilion.  Conducted tastings and educational programs within the pavilion, along with America’s finest, and first, artisanal chocolate makers.  Worked with other category leads to create a dynamic and cohesive event.




         1980 - 1985       University of Michigan, Ann Arbor, MI

Completed course work for B.A. in Interdisciplinary Humanities (Early western art and religion)





Accomplished manager, purchaser, merchandise manager, baker, barista and customer service representative.  Deep knowledge of all things chocolate, food history, ingredient supply chain and culinary social criticism.  Fierce people skills and an insatiable curiosity.  Deep and abiding love of cheese, as well as pickling, home kitchen craft, beer, spirits and world, as well as local, cuisine. 



More information about my chocolate work can be found at:


and here:

bottom of page