“I went to Vietnam, and fell in love with the way they treat food," Chicane says … The Boston Globe wrote that his cuisine “makes a strong statement; his flavors are bold with generous use of herbs and spices and his presentations lean toward abundant portions but simple displays."

‘Known in New England for cooking everything from haute French to Cuban, [David] Chicane’s 30-year career was highlighted by five years as proprietor of Pearl Restaurant and Oyster Bar in Peterborough, New Hampshire. … With a quick turnaround of a 600-block storefront, Chicane returns to Pearl’s fusion of Southeast Asian influences with the opening of his Hudson Food Studio. RURAL INTELLIGENCE

 
 
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