When he was growing up in the kitchen his mother ran at Western Reserve Academy, Executive Chef, David Uecke never dreamed of a life or career in the kitchen. Running a kitchen, however, was in his future all along. After graduating from Walsh Jesuit High School, David traveled south to attend the College of Charleston in South Carolina. While attending college, Uecke took a job as a dishwasher at Brett's Restaurant. Soon he was moved from the dish room to the dessert station. Learning the secrets to the perfect tart tatin and creme brulee, Uecke became more enthralled with food than with college.

His early years in the kitchen were about to come full circle. Within a year, David enrolled himself in the culinary program at Johnson and Wales University in Charleston. As his career progressed he was fortunate enough to have a series of amazing mentors to guide him on his culinary path. After briefly making desserts at the Old Village Post House in Charleston, David continued his training at the nationally renowned Charleston Grill under Chef Bob Waggoner and later under well known southern Chef Robert Stehling of the Hominy Grill. It was at the Hominy Grill that Chef David became passionate about incorporating local and seasonal ingredients into his style as a chef. Seasonal ingredients and locally produced food are now at the core of his daily menu specials.

When his parents, Jim and Dana Pulk, along with Roger Griffin, became involved in the purchase of Anthe's, Uecke jumped at the chance to return to his roots. He has come home to Akron, bringing with him his love of food and the desire to educate his clientele on the wonders of local Ohio farmlands.