The Corner Drafthouse is David’s third independent restaurant project in San Diego. Originally from Northwest Indiana, David’s career as an entrepreneur and restauranteur began after earning his Bachelor of Science degree from Purdue University and moving to San Diego in 2000. David is responsible for design elements, construction and execution of operations. He is also a managing partner of The Bier Garden of Encinitas, which has received multiple awards, including "Best North County Restaurant/Bar 2014."
Originally from Kansas City, Dan has been a San Diego resident for four years. He completed his undergraduate studies at Kansas State University, and then pursued a graduate degree in culinary arts from prestigious Johnson & Wales University in Charlotte, where he graduated first in his class. Dan spent most of his career working at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. He served as Sous Chef for Top Chef Finalist Kenny Gilbert at the Capella Hotel in Telluride, Colorado. Dan also managed the kitchens during the opening of the Five-Diamond, Five-Star Setai Fifth Avenue Hotel in New York City. While completing his apprenticeship in London, Dan assisted with the opening of Alain Ducasse’s signature Three-Star Michelin restaurant; Alain Ducasse at the Dorchester Hotel. The Corner Drafthouse is Dan’s first project in Southern California. He has developed a sensible approach to food sourcing the best ingredients possible, and combining his techniques to complement each flavor combination.
Originally from Riley, Kansas, Mark Pultz completed his undergraduate studies at Kansas State University, relocating to New York City for seven years to pursue his passion for food. While in New York, Mark refined his palate working at the Langham Place Fifth Ave Hotel in Midtown Manhattan. Prior to joining The Corner Drafthouse team, Mark served as Sous Chef at the La Valencia Hotel in La Jolla under Executive Chef James Montejano. Mark’s approach to food is true to his roots; comfort food that balances technique and bold flavors.
Lauren is the former General Manger of Karl Strauss Downtown, where she worked for 3 years. Before that, she was the owner of a pizza restaurant in Palm Desert, and was also the Director of Catering for Indian Wells Golf Resort (home of the famous LG Skins game) right outside Palm Springs. She also worked as Dining Room Manager for celebrity Chef David Burke in Chicago. Lauren has earned certifications with the Cicerone organization, specializing in craft beer.