Alaska native David Kurka has been immersed in the food and hospitality industry since his first job gutting salmon at a fish cannery. He gained his expertise working with top professionals in the area, including John Wabeck at Inox; Jaime Lang at Brasserie Beck; Matt Carroll at Brabo; Andy Myers and Jarad Slipp at Cityzen; and Kathy Morgan at Range, and continued to master his skills as General Manager and Sommelier at Masseria.
A key player in the opening team at Masseria, David has most recently been tasked with opening and managing Officina. In this role, David strives to exceed all guest expectations with an immersive experience that brings Italy to DC.
He received his certification from the Court of Master Sommeliers in 2010, and passed his advanced exam in 2013. Always up for a challenge, David plans to take his Master Sommelier exam in 2019. His passion for food, wine and hospitality is the driving force behind his efforts to make each guest feel special when they walk through the doors at Officina.