David's — Monument Square Location
kim smith — Service direction and General Manager
Kim Smith is a loving wife and mother of two. She has over 33 years experience in the restaurant business with 17 years at David's.
As a server, Bartender, Hostess, Dining Room Manager and now General Manager, Kim has always lead by example with a tireless work ethic. As David’s longtime den mother, head cheerleader and staff spiritual consultant she leads with endless energy, personable relationships with her many regulars and her commitment and dedication to David’s constant improvement.
Ian Yencha — Chef de Cuisine
Ian Yencha grew up folding pierogis every Christmas with one grandmother and picking fresh vegetables in the summers with the other. At 22 he resolved to quit school, learn how to cook on the job, and be a chef. When he wasn’t training under Portland’s abundance of talented chefs, he studied cookbooks and textbooks at home, always coming into work the next day with new ideas to try.
Now happily married, he enjoys spending time with his wife, Christie, and running around outside with his kids, Nora and Julian.
Cordelia Davies — Sous Chef
Cordelia was born and raised in Los Angeles, California. She studied English at San Francisco State University and was greatly inspired by the food culture in the Bay Area; primarily Asian and Latin Cuisine. She was also heavily influenced by her travels through Southeast Asia and South America, where she learned from the locals. She has been cooking professionally for ten years and lives in Portland with her partner and her dog.
Michael GreenStreet — Sous Chef
Michael Greenstreet grew up in Albuquerque, New Mexico cooking Southwestern staples in his Mother's kitchen. His first job was washing dishes at a country club. He quickly moved up the line, working in restaurants throughout high school and while getting his culinary degree in Colorado where he worked for Roy Yamaguchi. Greenstreet then headed to New York City to be on the starting team of a new Roy's. He ultimately helped open six restaurants in New York, including two for the Red Cat Group. After a move towards bartending to focus on making music, he relocated to Maui, Hawaii with his wife, Karolyn. There, he worked for Chef Mark Ellman to open Honu and Frida's Mexican Beach House, and run one of his older restaurants, Mala Ocean Tavern. Chef "Street" loves his new home in Portland, Maine. His spare time is mostly spent walking his chi-weenie around downtown and making delicious home brew.
Lindsey Petersen — Bar Manager
Lindsey started her career in the food service industry at the age of 16 as a server in a retirement home. Since then she has dabbled in different tasks within restaurants and has finally landed on her passion as a bartender. As beverage manager, Lindsey enjoys learning more and more about the seemingly never-ending world of beer, wine and spirits, as well as the challenges of making classic and creative cocktails. Her favorite drink to make is a cosmo with a slight pink hue, and her favorite drink to indulge in is an extra dirty, bone dry, vodka martini with two olives. When you don't see the tall, blonde bartender at David's, she can be found at home reading, painting, or napping.
David's Opus Ten
Matt CaDdell — Chef de Cuisine
For as long as he could remember, Matt knew he wanted to be a chef. From learning how to make fresh pasta at seven years old, to getting his first job as a dishwasher at the age of 12, Matt has been on a quest to learn as much as he can from anyone he can. Matt grew up in Maine and has been working in Portland for six years. This past winter, he had the amazing opportunity to travel Europe, Southeast Asia and New Zealand and it reflects greatly in his dishes. His goal every night is to transport you to a different place. Whether it is an Italian sandwich cart in Florence, a noodle bar in Bangkok or your own grandmother’s kitchen. Cooking food for total strangers is an intimate, soulful way of communicating and if we have done our jobs right you will leave Opus Ten giddy and we won’t be strangers anymore.
Kelly Frederick — General Manager
Kelly feels right at home at David’s 388. It’s a cozy neighborhood restaurant that travelers seek out and where locals gather. She’s committed to working with her staff to provide David’s 388 patrons with a relaxing delicious dining experience in a warm and welcoming atmosphere. When she’s not working she enjoys impromptu dinner parties, helping others, tending to her gardens, growing prized poppies, X-C skiing, going on adventures with her husband John and playing hide and seek with her Maine Coon cat, Miss Cambria Moonstone.
Kelsey O'Connor — Chef de Cuisine
Kelsey attended Southern Maine Community College Culinary Program in 2002 under Chef Will Beriau. Shortly after he began working at David's in monument square where he got great training and mentoring over the years. 2018 is Kelsey's third year at David's 388 as Chef de Cuisine where he loves the cozy neighborhood setting and the open kitchen.
Kelsey enjoys living in Maine and cooks seasonally using as many local products. He loves having a relationship with the farmers at the markets and has become a more passionate gardener himself every year and he frequently brings the produce from his own garden for seasonal specials.
Kelsey grew up having excellent healthy home cooked meals where parents, grandparents, friends and family all took part in preparing meals for family get togethers.
Now you can find Kelsey with his girlfriend taking care of and playing with their two cats or digging in the garden.
Ian Paine — Sous Chef
Chef Ian is from the very scenic Maine mid-coast town of Castine. He studied culinary arts at Johnson & Wales University in Providence, Rhodes Island and moved to Portland in 2010 when he began cooking at David's 388. He became sous chef in 2012.
Ian is musical and plays the guitar well. When he's not cooking or making music he will likely be seen sporting a mean set of chops out walking his dog or slow cooking meat at home.