David Nevins, Chef/Owner for Osetra, has an extensive background in the restaurant industry and has established a reputation as one of the most highly renowned young and upcoming chefs in the country.

David graduated from The Culinary Institute of America in Hyde Park, NY in 1997, and was immediately hired by Boston celebrity-chef, Todd English, to work in his restaurants. Starting at English’s Figs restaurant in suburban Boston, Chef Nevins was moved up to the flagship restaurant – Olives – after only six months. Over the course of his seven year tenure at Olives, David worked up to the position of Chef de Cuisine– reporting directly to Chef English.

Upon leaving Olive's, David was one of the cofounders of Boston's Neptune Oyster - one of the most highly acclaimed restaurants in Boston. As Executive Chef, he singlehandedly created and developed both the menus and theme for what has become the hottest, and hardest to-get-into eatery in Boston.

Boston Magazine reviewed the city’s top 25 restaurants – they asked each chef to create a special recipe – David’s was chosen as the winner – first place! He has received praise and tremendous accolades from Gourmet, Bon Appetit, Boston Magazine, The Boston Globe, Boston Herald Examiner, and even the Washington Post.

Chef Nevins' philosphy about Sono's Osetra reveals his playful side;

"You can tell when you go out that people aren't just playing it safe, they're looking to be wowed, looking to be adventurous.

Osetra represents this kind of opportunity for diners and has been a dream of mine for several years. Its taken at least that long to develop the concept.

All of the plates are designed in the fashion of smaller portions. By excluding 'appetizers' and 'entrees' and keeping the portions roughly the same size, we are able to offer a wider range of different dishes on the menu. We encourage sharing and tasting as much of the menu as you please.

Thank you for coming and making our dreams a reality. Please enjoy Osetra!”