Few people come to food by way of engineering, but then again, few people are like Dave Liatti.  You won't see him at the hottest New York restaurants, cruising the farmers markets, nor at any of the other typical places that attract New York's "foodie" culture.  But don't be fooled; that doesn't mean that Dave isn't into food, and it doesn't mean that his lack of experience "in food" hinders his ability to work in the industry.  A man of simple tastes (and few words, as you'll soon find out), Dave prefers things/businesses/people that are rooted and real - good food, good environment, and good people.  Sick of the hype and hubris surrounding most food establishments, Dave is opening 61 Local this summer, a place where people can meet, share, and appreciate locally crafted food and drink.  He'll never claim that he knows the most about food, but he's happy to leverage his own unique expertise to make a good food contribution. After all, if an engineer can appreciate the pleasures of good food, we all can, right?


What attracted you to a good food job?

It all started with a perplexing question - What's better than a good pint of beer?  Answer - A good locally produced pint of beer.  Which sparked a follow up question - What's better than a good locally produced pint of beer??hmm...aha.  Answer: The satisfaction of contributing to its creation.  Yes!  That's it.  The Holy Grail...

So...follow up to the follow up question - Do I know how to make good beer?  Answer - No.... No?  Damn it! But wait.  I do know a couple things...Think...well I did get an ME (Masters in Engineering) degree many pints ago.  That could be useful.  I've also worked on numerous mechanical systems - bicycles, motorcycles, cars etc.  Could these principles be applied to the production of sublime locally crafted ale?  - Only one way to find out.

BANG BANG BANG! On the doors of the local brewery - Sixpoint Craft Ales - to plead my case.

So was the start of a beautiful and symbiotic relationship that continues to grow and flourish to this very day.

How did your previous work or life experience prepare you for a good food job?

It taught me valuable skill sets like engineering, problem solving, design, project management etc. and virtues - passion, patience, humility, respect, appreciation.

What advice do you have for others in search of a good food job?

Take your life experience and apply it in the best way, for the right reasons.

If you could be compensated for your work with something other than money, what would it be?

Good beer and a community of passionate people...A community of passionate good beer drinking people.