Background and Experience
Like many people who pursue a career in the culinary industry, David fell in love with cooking around the table of his family and the influence of his Italian Grandmother who worked as a Red Seal Chef and ran an institutional kitchen. Pasta was rolled by hand, the smell of bubbling sauces was always in the air and a respect for food’s ability to bring people together was learned from a young age.
After attending the NAIT Culinary Program in Edmonton Alberta, David set his sights on Spain and worked as a saucier in the Carnes section at 3 Michelin Star restaurant Martin Berasategui (***) in the Basque town of Lasarte-Oria.
David joined the team at Rene Redzepi’s restaurant Noma (***) in 2014 running the restaurant’s grill section. He was one of four staff hand-selected to join the opening team of the Noma-backed restaurant 108 (*) 2015-2016, run by Chef Kristian Bauman.
From 2017-2018 David moved to Paris, France and worked as Chef De Cuisine at Michelin Stared restaurant Frenchie (*), working with Chef Gregory Marchand.
In early 2023 David was recruited to work for Chef Thomas Keller at 3 Michelin Star Per Se (***) in New York as Executive Sous Chef. As part of the executive management team David received the restaurant education and mentorship of a lifetime and the opportunity to work with one of the greatest living chefs.
To hear about David’s travels and experience, please see the Globe & Mail in December 2023: Meet the Albertan chef who quietly joined the Michelin ranks - The Globe and Mail
As of 2024 David will be returning home to Calgary Alberta Canada and is looking keep elevating the standards of the Canadian culinary scene