After graduating from the Culinary Institute of America in 1994, Chef David Bull joined The Mansion on Turtle Creek in Dallas. He moved quickly through the ranks at The Mansion to earn distinction as the youngest-ever sous chef employed by the venerable hotel. He then moved to Austin, serving as executive chef of the Driskill Grill, where he and his team earned the Austin American-Statesman’s Number One Restaurant Award for three consecutive years.
Food and Wine Magazine honored Chef Bull as one of “The Best New Chefs 2003.” In 2006 he appeared on the Food Network as an Iron Chef America competitor. And in 2007, Chef Bull was nominated for the prestigious James Beard award for “Best New Chef Southwest.”
In 2010, Chef Bull opened Congress, Second Bar + Kitchen and Bar Congress in downtown Austin. In 2011 Congress was recognized as the only five-star restaurant in Austin by the Austin American-Statesman and was named as one of the “Best New Restaurants 2011” by Esquire. Texas Monthly named Congress “The Best New Restaurant in Texas” in 2012. Esquire also named Bar Congress as “One of the Best New Bars in America,” and all three establishments were named in the “Top 10 Best New Restaurants in America” by Bon Appétit.
In April 2009, Chef Bull released his interactive cookbook, Bull’s Eye on Food. Bull’s Eye has been recognized as a cutting edge culinary resource, keeping Chef David Bull in the forefront of the industry