Working as sous-chef at Mesa Grill, Bobby Flay's long-running Chelsea hit, David Kruse knows a lot about focus in the kitchen. "It's very demanding. There's no time to make up your mind. You have to think on your feet, make a decision, and make it fast." But the rewards can be high, and Kruse repeatedly mentions the satisfaction he gets from seeing happy diners in the restaurant. "When someone says 'That's the best meal I've had in a long time,' or 'That was tremendous,' then we know we've all worked as a team. We've done it right, and that's great."

Hard work and dedication is nothing new to Kruse. Attending the evening Culinary Arts program at ICE, he often worked full days at a Jersey shore restaurant, commuting back and forth to his classes. After an externship at Larry Forgione's Rose Hill, Kruse worked as a line cook at Mesa, then left to start a new restaurant/night club venture. He spent three months working 90-hour weeks. When Mesa's chef de cuisine, Neil Manacle, invited him back for the sous-chef position Kruse was glad to accept.

Kruse says that Flay's approach to food has been inspirational to him. "Bobby's food is all about the balance of flavors, about simplicity. I've learned a lot about that, and also not to put too much on the plate — not to overwhelm the customer."

In addition to working a full schedule of lunches and dinners, Kruse is responsible for ordering at the restaurant. Mesa serves an average of 240 dinners on a week night, 360 on Friday and Saturday, so purchasing is a huge responsibility and can take up to 25% of his time.

In his time off, Kruse, who has a degree in exercise science, is dedicated to working out and motorcycles — he regularly cycles to work from his home in New Jersey, weather permitting."