David Fingerman Named Executive Chef of Misery Loves Co.’s MADRINA


Chicago-Native to Continue Tradition of Interpreted French-Mex Cuisine in Dallas

David Fingerman Named Executive Chef of Misery Loves Co.’s MADRINAMisery Loves Company, the group behind the acclaimed restaurant, Madrina, is heating up the Dallas culinary scene yet again, with the appointment of Chicago-native, David Fingerman, as the new executive chef of their innovative French-Mex concept. One of the most anticipated restaurant openings of 2015, Madrina has continued to remain one of the city’s hottest reservations since opening its doors in September of last year.

“We are thrilled to show Dallas what Chef David brings to the table at Madrina,” said Sal Jafar II, partner and co-founder of Misery Loves Company. “David is a creative and passionate chef with an incredible level of raw talent, and we were impressed immediately. We are pleased to have him on board.”David Fingerman Named Executive Chef of Misery Loves Co.’s MADRINA

As the newly appointed Executive Chef of D Magazine’s Restaurant of the Year 2015, Fingerman will continue Madrina’s tradition of elegantly marrying classic French techniques with the bold, authentic cuisine of interior Mexican. A Horchata Pot-Au-Crème with 24-hour sweet rice milk, toasted almonds and piloncillo will showcase a classic dish reimagined, while seamlessly blending Madrina’s Mexican backbone and French influence. Similarly, a Double-Cut Pork Chop with potato puree, tomatillo relish and homemade pasilla bordelaise, will further highlight the influence of authentic interior Mexico on the menu.  David Fingerman Named Executive Chef of Misery Loves Co.’s MADRINA

Fingerman joins Madrina after previously serving as executive chef of Chicago’s Graham Elliot Bistro, under critically acclaimed chef and restaurateur, Graham Elliot. During his time there, Fingerman’s innovation and creativity earned him a nomination for “Best Chef-de-Cuisine 2015” in the Windy City’s notable Jean Banchet Awards. The self-taught chef describes his culinary philosophy as one in which he sees every dish as a story, striving to provide guests with a beginning, middle and end on every plate.

“The Misery Loves Company team has a reputation of outstanding hospitality concepts, and it’s an honor to be working with them,” said David Fingerman, executive chef, Madrina. “The culinary landscape of Dallas is an exciting one, and I look forward to sharing my interpretation of Madrina’s French-Mex cuisine with the city.”

Fingerman replaces former executive chef, Julio Peraza, who departed Madrina to focus on family.

“We all have a lot of respect for Chef Peraza,” said Jafar. “He was an instrumental part of opening Madrina, and we wish him all the best in this next stage of his life.”


Madrina, the second concept from Dallas-based Misery Loves Co., elegantly marries classic French techniques with the bold, authentic cuisine of interior Mexico. The two cuisines are showcased flawlessly in dishes such as Taco de Chivo, featuring red-wine braised baby goat, with rich pasilla chilies and earthy parsnips, all served in a hot skillet topped with baby greens thin slices of radish and served with rich purple huitlacoche tortillas. Under James Beard nominated barman, Michael Martensen, the beverage program also reflects a blending of the two cultures. An extensive list of Agave spirits (Tequilas, Mezcals) is met with one of the largest collections of brandies (including Armagac) in the country. Madrina, Spanish for “godmother,” was named “Restaurant of the Year 2015” by D Magazine.


Misery Loves Company, LLC (“Misery Loves Co.”) is a concept development, management and operations company focusing on the hospitality industry. They are composed of a group of like-minded individuals that pride themselves on quality over quantity. MLC’s mission is to offer excellent food & beverages, while immersing themselves in the community and becoming an industry leader. Their goal is to set out and create a working platform to educate and grow talented individuals in the bar, restaurant and hospitality industries. MLC is operated by Sal Jafar, Michael Martensen and Jeremy Hargrove. This group of industry leaders have become close friends and realized they had great a synergy of ideas and concepts.  MLC is the vessel to bring those synergies to life.