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David Gelb

David Gelb (born October 16, 1983) is an American documentary filmmaker, television director, and producer renowned for his cinematic explorations of culinary artistry and personal obsession, most notably through the feature film (2011) and the series (2015–present). Born and raised in , , Gelb comes from a family deeply immersed in and ; his mother, Donna Gelb, is a prominent food writer and recipe developer, while his father, , serves as the general manager of the , and his grandparents, Arthur and Barbara Gelb, were influential figures at and in literary circles. After graduating from the University of Southern California's film school in 2006, inspired by and epic storytelling like Star Wars, Gelb embarked on an independent filmmaking career, self-financing and solo-producing his debut documentary , which chronicled the life of legendary sushi master Jiro Ono and became a critical and commercial success, grossing over $2.5 million worldwide. Gelb's breakthrough elevated the profile of food documentaries, leading to his role as co-creator and director of , a visually stunning series that profiles innovative chefs such as and , earning eight Emmy nominations and revolutionizing the genre by treating culinary pursuits with the grandeur of nature documentaries like Planet Earth. He expanded his portfolio with projects like the series Street Food: Asia (2019), for which he served as executive producer, and the Disney+ documentary (2021) on chef , while also directing an episode of (2020) focused on Japanese . As a founding partner of the , Gelb has received Emmy and Grammy nominations for his work, and in 2025, he marked the 10th anniversary of with the installment , featuring icons like and . Gelb resides in with his wife, film executive Christine D'Souza Gelb, whom he married in 2016, and their son, Elliot Arthur Gelb.

Early Life and Education

Childhood and Family

David Gelb was born on October 16, 1983, in , . He grew up in a family deeply embedded in the worlds of arts, journalism, and culture. His father, , serves as the general manager of the , overseeing one of the premier institutions for and performance in the United States. His mother, Donna Gelb, is a professional food writer and recipe developer who has contributed to cookbooks, including collaborations with renowned chefs like . Gelb's paternal grandparents, and Gelb, were influential figures in New York City's cultural landscape; was a longtime drama critic, assistant managing editor for culture, and of , while was a biographer and . The family traces its roots to Jewish immigrants from what is now , fostering a heritage rich in traditions that emphasized excellence and dedication—values Gelb instilled in his descendants, such as pursuing any path but striving to be the best at it. From an early age, Gelb was immersed in City's vibrant arts scene through family activities, including attending operas, theater performances, and films, which ignited his passion for visual narratives and filmmaking. His upbringing in also exposed him to the city's eclectic culinary landscape, with family meals prepared by his mother sparking a lifelong interest in food and its cultural significance. These experiences in a culturally dynamic environment laid the foundation for Gelb's later creative pursuits.

Academic Background

David Gelb attended the University of Southern California (USC) School of Cinematic Arts, where he earned a bachelor's degree in cinema/television production. He graduated in 2006. At USC, Gelb's curriculum centered on film production, directing, and visual storytelling, equipping him with foundational skills in crafting compelling narratives through moving images. The program's emphasis on documentary techniques particularly influenced his approach, fostering an ability to blend observational filming with intimate character studies. Coursework in narrative structure and cinematography further honed his techniques for evoking emotion and cultural depth, drawing from USC's renowned faculty-led seminars on visual composition and storytelling arcs. During his time at , Gelb demonstrated early talent through student projects, including a centered on preparation and culture, which highlighted his budding interest in culinary themes and ethnographic storytelling. This work, produced as part of his academic training, showcased his proficiency in capturing meticulous processes and personal passions on screen.

Professional Career

Early Work and Breakthrough

After graduating from the School of Cinematic Arts in 2006, David Gelb began his professional career in film production with entry-level roles in . He worked as a on Sam Raimi's Spider-Man 3 (2007), where he handled tasks such as delivering lunches to the director, gaining hands-on experience in large-scale set operations and logistics. This position marked his initial foray into the industry, building practical skills in collaboration and efficiency that would later inform his independent filmmaking approach. Gelb's breakthrough came with the development of (2011), inspired by his lifelong fascination with , which originated from childhood trips to with his father. During a personal visit to the city, he became captivated by the precision of preparation and decided to document the craft, initially planning a broader exploration of multiple sushi shops before focusing on master chef Jiro Ono and his renowned restaurant. Self-funding the project with limited resources, Gelb traveled solo to , operating as a one-man crew alongside a translator, which allowed for an unintrusive presence but presented challenges such as navigating the tiny 10-seat space without disrupting the restaurant's high-stakes workflow and capturing 150 hours of footage in confined quarters. The film premiered at the Tribeca Film Festival in , where it received immediate acclaim for its elegant portrayal of culinary mastery and family legacy, earning awards and distributor interest from . It achieved commercial success with a worldwide gross of approximately $2.5 million on a modest budget, remarkable for an independent , and played a key role in globalizing appreciation for high-end culture, contributing to the rise of dining trends in the United States. Jiro Dreams of Sushi established Gelb's signature style, characterized by intimate, observational cinematography that eschews voiceover narration in favor of visual immersion—employing close-ups, slow-motion sequences, and ambient sounds to convey the tactile artistry of sushi-making and evoke sensory experiences for viewers. This approach, influenced by nature documentaries, emphasized unmediated observation of Jiro's daily rituals, allowing the subject's dedication to shine through without explanatory overlays, and set a template for Gelb's future food-focused works.

Documentary and Television Projects

David Gelb's transition to television began with the creation of , a documentary series that premiered in 2015 and continues to the present, where he served as director, executive producer, and showrunner. The series innovated the food documentary format by dedicating each episode to an in-depth profile of a single renowned , blending personal narratives with culinary philosophy to explore their creative processes and innovations. Notable early episodes featured Massimo Bottura, whose Modena-based episode highlighted his experimental take on traditional cuisine, and Danish René Redzepi of , emphasizing sustainable foraging and Nordic ingredients. This success built on Gelb's earlier feature documentary , which served as a launchpad for his Netflix partnership. Gelb expanded his scope with , a series co-created with Brian McGinn that premiered in 2019, shifting focus from high-end restaurants to the vibrant world of street vendors. The first volume explored nine Asian cities, including , , and , through 30-minute episodes that captured the vendors' stories, techniques, and cultural significance of their dishes, produced on location across multiple countries. A second volume in 2020 turned to , profiling vendors in places like and , maintaining an emphasis on grassroots entrepreneurship and regional traditions. In addition to the main Chef's Table seasons, Gelb contributed to spin-offs such as : Pastry (2018), directing episodes on pastry chefs like of , and : Pizza (2022), which profiled pizza makers including in . These projects extended the series' thematic focus on culinary artistry while adapting the format to specialized niches. Gelb's work is characterized by stylistic elements that elevate food television, including high-end cinematography with macro lenses for intricate details, slow-motion sequences of cooking processes to reveal textures and movements, and intimate chef interviews that humanize their dedication and challenges. This approach, refined across his projects, treats culinary creation as a form of , blending visual with narrative depth.

Production Company and Recent Ventures

In 2018, David Gelb co-founded the Supper Club alongside filmmakers Brian McGinn and Jason Sterman, with a primary focus on creating documentary content centered on food, culture, and culinary innovation. The company has established key partnerships, including ongoing collaborations with for the Chef's Table franchise and a multi-year exclusive production agreement with Disney+ announced in 2019 to develop original unscripted series. Gelb's established reputation from Chef's Table has significantly facilitated the company's expansion into diverse streaming projects. Among Supper Club's recent endeavors, the 2025 launch of the limited series Chef's Table: Legends on Netflix marks a milestone, featuring in-depth profiles of culinary icons like José Andrés, Thomas Keller, Alice Waters, and Jamie Oliver to celebrate the franchise's tenth anniversary. In his 2025 documentary productions, Gelb adopted the Sony FX6 camera for its compact design and adaptability, enabling seamless transitions between handheld shooting in dynamic kitchen environments and stabilized cinematic sequences. Beyond , Gelb has pursued speaking engagements where he discusses the evolution of food media, highlighting shifts toward authentic, character-driven narratives in the digital age. Looking ahead, Gelb envisions immersive food storytelling in the streaming era as increasingly reliant on extended, trust-building interviews and slow-paced, visually poetic to reveal chefs' personal journeys and cultural impacts, fostering deeper viewer connections.

Filmography

Feature Documentaries

David Gelb's feature documentaries explore themes of dedication, innovation, and personal legacy through intimate portraits of influential figures, often emphasizing craftsmanship in their respective fields. His work in this genre began with independent productions and has since expanded to collaborations with major studios, frequently involving international filming locations such as and archival footage from global sources. Gelb's debut feature documentary, (2011), is an 81-minute film that he directed, produced, and served as cinematographer for, distributed by . The documentary centers on Jiro Ono, an 85-year-old sushi master in , highlighting Ono's lifelong pursuit of perfection in preparation and the traditions passed down through his family at his renowned 10-seat restaurant, . Filmed primarily in with independent funding from Pictures, it captures the meticulous artistry and discipline required for culinary mastery, earning widespread acclaim for its serene visual style and focus on generational succession. In 2021, Gelb directed and produced the 78-minute documentary , distributed by Disney+, which chronicles the life of from his challenging Austrian childhood to his rise as a pioneering figure in American . Drawing on interviews, archival material, and footage from Puck's restaurants worldwide, the film underscores themes of resilience and innovation in the culinary world, with production involving international collaborators and locations spanning and the . Gelb's most recent feature documentary, Stan Lee (2023), a 86-minute film he directed and produced in association with and distributed by Disney+, traces the 100-year life of comic book icon , from his early days at to his transformative role in creating the . Utilizing never-before-seen home videos, audio recordings, and interviews with collaborators like , the documentary examines Lee's creative process, cultural impact, and personal struggles, filmed across various U.S. locations with a focus on archival storytelling rather than extensive on-site international shoots. Throughout his feature documentary filmography, Gelb has shown a preference for independent funding in his early projects, such as , while later works like and benefited from studio support, often incorporating international elements through subjects' global influences and filming in diverse locations.

Television Series and Episodes

David Gelb is the creator of the Netflix documentary series Chef's Table (2015–present), which profiles renowned chefs through intimate, visually immersive episodes typically running about 50 minutes each. He directed all six episodes of the first season (Volume 1, 2015), including the episode on Argentine chef Francis Mallmann, who cooks over open flames in Patagonia, highlighting themes of resilience and innovation in cuisine. Gelb's direction in these early episodes established the series' signature style, drawing from his feature documentary background to blend personal storytelling with high-production food cinematography. Over the series' run, spanning more than 50 episodes across multiple volumes, Gelb has contributed to additional directing efforts, such as the episode on Alice Waters in Chef's Table: Legends (2025), focusing on the Chez Panisse founder's influence on sustainable farm-to-table dining. In 2019, Gelb co-created and executive produced Street Food: Asia with Brian McGinn, a nine-episode miniseries (approximately 30 minutes per episode) that spotlights street food vendors across Asian cities, emphasizing cultural narratives behind everyday eats. Various directors handled individual episodes under his oversight, including the episode on Toyo (Yukio Tanaka) at Toyo, and the episode featuring the dramatic story of , the Michelin-starred crab omelet specialist. The series expanded Gelb's exploration of global food cultures in a more accessible, street-level format compared to fine-dining profiles. Gelb extended this concept with Street Food: Latin America (2020), another Netflix miniseries he co-created and executive produced, consisting of five episodes around 30 minutes each that delve into vendors' lives in cities like , ; , ; and , Brazil. While various directors handled individual episodes under his oversight, Gelb's vision shaped the production, as seen in segments like the Oaxaca profile on mole traditions at Doña Susana's stand, underscoring resilience amid economic challenges. Gelb created the Netflix miniseries Chef's Table: BBQ (2020), consisting of four episodes each about 45 minutes long, which shifts focus to masters worldwide, with episodes directed by Clay Jeter, Zia Mandviwalla, and Brian McGinn. Notable contributions include the episode on American pitmaster Rodney Scott, detailing his whole-hog tradition, and the one on Australian chef Lennox Hastie at , emphasizing wood-fired techniques. This spin-off applies Gelb's established approach to a niche culinary practice, celebrating regional variations from the U.S. South to . Gelb created (2024), a Netflix season focusing on noodle specialists worldwide. He also created (2025), marking the 10th anniversary of the series with profiles of culinary icons including , for which he directed the episode on Waters.

Awards and Honors

Emmy Nominations and Wins

David Gelb has received five Primetime Emmy Award nominations from the for his work on the Netflix documentary series , highlighting his contributions to nonfiction television production and direction. In 2016, Gelb was nominated for Outstanding Documentary or Nonfiction Series for the first season of , which he created and executive produced. This nomination recognized the series' innovative approach to profiling renowned chefs through intimate, visually striking portraits. The following year, 2017, brought two nominations: one for Outstanding Documentary or Nonfiction Series for the show's second season, and another for Outstanding Cinematography for a Nonfiction Program for the spin-off , where Gelb served as director and executive producer. Gelb earned additional nominations in 2019 for Outstanding or Series for Chef's Table season six, and in 2025 for the same category for the Andrés-focused episode in season eight. None of these nominations resulted in wins for Gelb in the specified categories, though the series itself has garnered broader recognition through victories in complementary areas such as music composition. As of 2025, these five nominations underscore Gelb's sustained impact on elevating culinary documentaries within the television landscape.

Other Recognitions

Gelb's documentary premiered to strong acclaim at the 2011 Tribeca Film Festival as part of the World Documentary Competition, marking a pivotal moment in his career and launching the film to international recognition. The film won several critics' awards, including Best Documentary from the and the Online Film Critics Society. The film later earned the James Beard Foundation's recognition in food media through screenings and events, underscoring its influence on culinary storytelling, though specific awards were more prominently associated with Gelb's subsequent television work. In 2025, Gelb received a special honor at Napa's Reel Taste Film Awards, celebrating his contributions to food cinema through Jiro Dreams of Sushi and the Chef's Table series, including a tribute dinner and panel discussions. Gelb's broader impact on culinary includes a Grammy nomination for Best Music in 2017 as a for I'll When I'm Dead, demonstrating his versatility in documentary production beyond food themes. Additionally, the series has garnered the Award for Visual and Technical Excellence, highlighting Gelb's innovative approach to food documentation. Gelb frequently delivers keynote speeches on the revolution in food television, sharing insights from his pioneering techniques that elevated documentary-style culinary narratives.

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