David Liederman

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In 1979 chef David Liederman[1] (b 1949, New York, New York) began to create cookies that became the basis for the David's Cookies line of desserts, baked goods and cookie dough. Before settling into doing baked goods Liederman's jobs included practicing law and was the first American to work as a cuisinier at Troisgros, a Michelin 3 star restaurant in Roanne, France. Starting with a $30,000 investment, he opened his first David's Cookies store on Second Avenue, near 54th Street next door to Chez Louis, his first restaurant.

Liederman built David's Cookies into a $35 million-a-year food retailer within six years. davids cookies is now a 100 million-a-year business .....also thy moved to a new place with a 400k square foot place to bake and pack It is the sale of batter and cookie dough, instead of the sales of the actual baked cookies, that built most of the profits. With 13 secret ingredients, the batter is mixed in Fairfield, NJ and the dough is sold to distributors.

In 1989 Liederman wrote Running Through Walls. This was a book on how to do a startup. It includes recommendations for doing a business plan, raising money and business formation.

In 1990 David co-wrote, with freelance writer Joan Schwartz, David's Delicious Weight-Loss Program. In the book Liederman explains a weight control plan where he lost over 100 pounds and greatly reduce his cholesterol count.

In the mid-1990s Liederman opened a theme restaurant, Television City, in Rockefeller Center. The restaurant had an early days television motif and celebrity backing. Later in the 1990s he opened Chez Louis, a homage to Antoine Magnin of Chez l'Ami Louis in Paris, which specializes in roasted chicken.

Liederman graduated from State University of New York, College at Old Westbury.


  1. ^ David Liederman: Cookie goliath sees no bounds, by Ken Frydman, August 5, 1985, Nation's Restaurant News

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