As General Manager for The Surf Club Restaurant, David Bachrach oversees the daily operations within the restaurant and provides oversight to the dining room and kitchen teams.

Prior to joining The Surf Club Restaurant, David served as the General Manager of the Michelin-starred Le Jardinière and L'Atelier de Joël Robuchon in Miami and furthered his experience with dining room and beverage director positions in New York City. At Daniel Boulud’s flagship restaurant, Daniel, he contributed to their highly awarded wine program highlighting rare Burgundy, Bordeaux and Rhône wines. David broadened his knowledge at Mandarin Oriental’s Columbus Circle hotel and Crown Shy, which achieved a Michelin star in its debut year. He holds a Court of Master Sommeliers certification and studied business economics and tourism-hospitality.

Growing up in Zagreb, Croatia, hospitality came naturally to David, “Welcoming people and taking care of guests is the way of life in Croatia,” he says. His father, an avid restaurant-goer, and his mother, a gifted cook, piqued his interest in the craft from an early age. Today, he shares his excitement for the future in building connections and creating memories at The Surf Club Restaurant.

As Chef de Cuisine, Michael DeCicco imbues the kitchen at The Surf Club Restaurant with a collaborative spirit and dedication to exacting standards. In this role, which he has held since January 2022, Michael oversees all culinary operations, from menu development to team mentorship. With over a decade of experience cooking in Chef Keller’s restaurants, he has a thorough understanding of the importance of the quality of ingredients.

Michael’s career within the restaurant group began in April 2011 as a Chef de Partie at Bouchon Bakery & Café at the then Time Warner Center. Here, he climbed through the ranks to sous chef and, in 2013, moved to Bouchon Bakery Rockefeller Center, where he served as the executive sous chef. Nearly two years later, he rejoined the Bouchon Bakery & Café team as chef de cuisine. During his tenure, Michael was involved in the launch of Bouchon Bakery’s Middle East locations, training Alshaya’s culinary teams and assisting with their openings abroad.

In 2018, seeking a new challenge, Michael moved to Florida to be part of the opening of The Surf Club Restaurant. As Executive Sous Chef, he was responsible for building the team, assisting with menu development, and instilling Chef Keller’s philosophy.

Michael’s interest in food was piqued at a young age. Growing up in an Italian American household, his fondest childhood moments were those spent at holiday gatherings centered around home-cooked meals. Hailing from upstate New York, he holds an associate degree in culinary arts from the Culinary Institute of America in Hyde Park.

As Pastry Chef of The Surf Club Restaurant, Odille Arias oversees the production of all the desserts, bread and viennoiserie for the restaurant. In addition to managing and guiding her team, Odille is responsible for ensuring the exceptionally high standards set by Chef Keller and Chef de Cuisine Michael DeCicco.

Odille was first introduced to the hospitality industry as a copywriter specializing in travel and food. Feeling inspired, she went to culinary school, where she enjoyed the change in pace and newfound creativity. After receiving her AA in Baking and Pastry Arts from Johnson & Wales University, Odille began her career as a Pastry Chef at Vanille Patisserie in Chicago, Illinois, and later served as the Executive Pastry Chef at Bagatelle in Miami Beach, Florida, among many other dining establishments. Odille joined The Surf Club Restaurant as Pastry Sous Chef in 2018, inspired by the restaurant’s concept and era of influence.

Her love for food and desserts began as a writer but flourished as a chef. Odille has always loved the creativity that the kitchen offers, as well as its energetic pace and atmosphere.

As Beverage Director, Michel Couvreux develops the beverage programs for Chef Keller’s casual and fine dining restaurants. He relies on his tenure as Beverage Director, East Coast and as head sommelier at Per Se, where he managed their extensive wine program and developed the wine education program for the restaurant’s dining room team. Couvreux joined Per Se in September 2009, bringing 20 years of experience at some of the world’s top dining establishments. During his tenure, Per Se was recognized by Wine Spectator for its extraordinary wine program and received the Grand Award in 2013 and in each subsequent year. In 2018, Wine Enthusiast inducted Per Se into its Restaurant Hall of Fame for continual recognition of appearing on America’s Best Wine Restaurants.

Couvreux launched his career in his native country, France. There, he held posts in top restaurants throughout Paris, including the three-starred Michelin Restaurant L’Arpege and Restaurant Guy Savoy. In 1993, Couvreux relocated to New York City to work as a sommelier at Restaurant Bouley. Shortly after, he garnered the post of Head Sommelier at Eric Ripert’s Le Bernardin, where he spent ten years developing and managing the restaurant’s wine program. Couvreux later joined Restaurant Cru, where he managed the restaurant’s Grand Award Wine list.

Couvreux holds an Advanced Master Sommelier Certificate from the Court of Master Sommeliers. Additionally, he has received numerous accolades for his contributions within the industry, including “Top Wine List New York City” from Gourmet magazine for his work at Le Bernardin, Wine Spectator’s “Best of Award of Excellence” along with the recognition as “One of the great Sommeliers in America” by New York Magazine. He has also been profiled in The World of Fine Wine and in Wine Spectator.