David Bancroft is Executive Chef/partner of Acre Restaurant in Auburn, AL. Born in Alabama but raised in San Antonio, Bancroft’s passion for cooking began at an early age, smoking brisket and making BBQ. He also spent time in coastal Louisiana, serving as a deck hand in the Chandeleur Islands. Bancroft returned to his Alabama roots to attend Auburn and after being selected as “kitchen steward” for his fraternity, was inspired to begin a career in the restaurant industry. Bancroft is a self-taught chef, farmer, and forager who showcases the sustainable ingredients provided by local farmers and fisherman in Alabama. He also tends to three on-site gardens, reinterpreting the rich heritage of Alabama cuisine. Acre is wrapped in edible landscapes designed to provide fresh seasonal harvest used to create delicious offerings which change daily, depending on the harvest. Bancroft founded the Alabama Oyster Social to raise funds for Alabama oyster farmers. Now in its fourth year, the Social has gained invaluable support from nationally recognized chefs and restaurateurs. Bancroft’s commitment to the Alabama farming community has earned him recognition on platforms like Garden & Gun, Southern Living, Taste of the South, ESPN, USA Today, and CNN.