David was raised in California, and after spending two years in the Navy, where he was discharged with outstanding evaluations, he began to pursue his interest in cooking, which would become a life long career for him.
He started out as a Chef’s Assistant at the California Catering Guide, and a Head Line-Cook at Los Gatos Brewing Company. He then moved on to help open A.P. Stumps in San Jose, a fine-dining restaurant, where he assumed the position of Head Line-Cook again. A.P. Stumps has been consistently rated a 4-star restaurant since its opening in 1998.
In 2000, realizing that his career was now becoming a passion, David decided to enroll at the prestigious CIA in Hyde Park, New York. While attending the CIA, David successfully completed his externship at Charlie Trotter’s in Chicago, a 5 Diamond establishment which was named by Wine Spectator in 2000 as “ America’s Best Restaurant”. During his externship there, he had the good fortune to work directly with Charlie Trotter and his Chef de Cuisine, Matt Mergess.
After graduating from the CIA in 2002, David returned to his native California and to A.P. Stumps, and took the position of Sous Chef. In 2004, he was promoted to Chef de Cuisine.
In October of 2005, David took the position of Executive Chef at the Gardens of Avila restaurant at Sycamore Mineral Springs Resort, which is renowned for its mineral springs and health and wellness programs. David’s philosophy towards food reflects the resort’s philosophy, with an emphasis on simplicity and healthy fresh foods. David believes in staying with the basic fundamentals and in letting the foods’ own flavors shine through his dishes. He seeks out and uses organic produce and sustainably-raised products whenever possible. His passion for high-quality fresh ingredients results in his unique cuisine, which fuses his creativity with the foods’ lively, bright flavors.