David’s Bistro

Specialties

Fun, affordable all American dining with a French twist.

Something is always going on at David’s Bistro. It may be a cooking class, a catered event or cooking demonstration. We could tell you about how we prepare a unique entrée, soup or homemade salad dressing; we could tell you about a fun party we catered or a new cook book we read, but it’s easier to show you. We will be adding new videos all the time, so check back often!

We’ll Cater to you: Lake Villa, Lindenhurst, Gurnee, Trevor, WI, Salem, WI, Fox Lake, Round Lake, Racine, WI, Libertyville

History

Established in 1996.

My name is David Maish. I am a trained chef and I love to cook great food. Several years ago, I realized that Antioch, Illinois needed a special place — a gathering place for dear friends; a meeting location for business associates to have an important meeting or a peaceful, favorite spot where a couple can say nice things to one another. I wanted to create a special place for great people like you.

I spent weeks wondering what I should name my place. All the good French names were taken. Then I thought about «The Un-​fast Food Restaurant that isn’t Part of a Food Chain with a 20 Page Menu Where Everything tastes the same.» The sign painter quit. Then my wife said, «Why not call it David’s Bistro?» I married a genius!

David’s Bistro is casual, friendly, fun and kind of serious all at the same time. Serious, doesn’t mean stuffy! Serious means that my passion is food. I write about food, I teach cooking classes, I absolutely love to cook for my guests.

Meet the Business Owner

David M.

Business Owner

My name is David Maish and I am the owner of David’s Bistro. I opened the current Antioch location after being in Des Plaines from 1997 until 2009.

If you don’t mind, I would like to tell you a little more about myself. Almost 25 years ago, I received my chef’s training at Chicago’s Washburne Trade School. It is the oldest cooking school in America as it was established in 1938.

As with any chef who is passionate about what he or she does, when I am not cooking for others, I constantly hone my craft by learning about new preparation techniques, new foods, new styles of cooking and teaching and sharing that knowledge.

Over time, my culinary experiences were highly varied, but each experience helped me to better define my philosophy as a chef. I learned catering and banquet preparation at the Marriott Suites; as an executive chef, I worked for corporations in Lincolnshire, Northfield and Chicago, Illinois to help me better understand the preferences of executives.