Mason Dixon Master Chef Tournament


Chef: David Rabin - Executive Chef

Chef David Rabin

About the Chef

Chef David Rabin hailing from Rockville, MD started his career in the Blacks restaurant group moving up to Michael Mina in San Francisco and becoming a sous chef for Charlie Palmer’s DC restaurant. He has worked for chefs such as Brian Voltaggio, Michael Mina, Charlie Palmer, and Bob Kinkead. David’s passion for cooking started in high school and jump-started his career. David is current the Executive Chef at Brine restaurant in the Mosaic District in Fairfax, VA.


<b>Brine Restaurants</b>

About the Restaurant

Located in the popular Mosaic District just outside of DC, BRINE restaurant is a destination for seafood lovers. Owner Travis Croxton brings together four generations of oyster expertise and a passion for farm-to-table living to entice local diners.

BRINE features a raw bar, wood-fired grill and rotisserie. The menu offers Mid-Atlantic fare from seafood to regional meats and produce. Join us for a unique dining experience – gaze at the chefs preparing meals in the open kitchen or watch the shuckers at our raw bar setting up oyster, clam and ceviche plates.