David Cook is the sommelier of Third Coast restaurant, a new dining experience at the Texas Medical Center. At Third Coast, Cook has created a wine list from scratch and a beverage program that reflects his commitment to authenticity and to capturing time, place and culture in a glass. Whether it be a unique cocktail made from a local Texas spirit, a wine from a storied vineyard in California or a beer brewed right here in Houston, the beverages at Third Coast are thoughtfully chosen to enrich the dining experience.
Cook started his career in the food and beverage industry as a server at Prego in summer 2002. Four years later, he took on a management role at Trevisio Restaurant & Conference Center, operated by the owners of Prego, Hugo’s, Caracol and Backstreet Cafe. He returned to Prego as general manager in October 2008, and became a partner in November 2013.
A Houston native, Cook was born and raised in the Southampton neighborhood and graduated from St. John’s School in 1998. He studied comparative religion at Reed College in Portland, Oregon. Cook is a Level 2 sommelier from the Court of Master Sommeliers.
When he is not creating wine lists and learning about food, he enjoys spending time with his wife, Annie, and their three children, Ace, Sam and Evelyn.