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Chef David Falk, Cincinnati Reds, culinary journey, baseball fandom, restaurant industry, El Coyote, food and baseball, Reds players, pizza, Skyline, craft beer

Summary

In this episode, Chef David Falk shares his journey from a young cook at El Coyote to becoming a renowned chef and owner of multiple restaurants in Cincinnati. He discusses his early memories of the Cincinnati Reds, his passion for baseball, and how data analytics have influenced his understanding of the game.

Falk also shares anecdotes about interactions with current Reds players, his culinary experiences in Florence, and his favorite ballpark foods. The conversation touches on his preferences for pizza, fast food, and craft beer, revealing a blend of high and low culinary tastes.

Takeaways

• El Coyote was pivotal in launching my culinary career.
• Johnny Bench was my childhood hero and favorite player.
• Data analytics play a significant role in modern baseball.
• I enjoy interacting with current Reds players at my restaurants.
• My culinary journey took me to Italy, shaping my cooking style.
• I prefer simple, crushable foods like pizza and Skyline.
• Craft beer is not my preference; I lean towards Miller Lite.
• I enjoy creating unique dining experiences for my guests.
• Food and baseball share a strategic connection in my life.
• I believe in the importance of balancing flavors in food.

Sound Bites

• "I would crush that."
• "I love Dewey's pizza."
• "I love Miller Lite."

Sponsored by Moerlein Lager House, host of the March 26, 2025 Opening Day Eve Party benefitting the Reds Community Fund!