Originally from the UK, David began his career at 2 Michelin-starred Gidleigh Park Hotel, Devon under the watchful eye of Chef Michael Caines.

After 5 years of service and working his way up to Sous Chef he moved to the US to join Chef Thomas Keller’s 3 Michelin-starred restaurants, The French Laundry & Per Se.  He spent over 12 years with Chef Keller, becoming an integral part of the team as executive chef of Bouchon, Beverly Hills, and was recognized as one of the most influential Chefs under the age of 30 in the United States of America. 

David’s philosophy is crafted around ingredients, culture, staff wellness, sustainability, and guest experience. He firmly believes that exceptional dishes are not just the results of the chefs, but go hand in hand with the dedication of the farmers, purveyors, and suppliers.