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MY CULINARY BACKGROUND

Profile

Chef and culinary leader with 12+ years of experience in chef-driven, high-volume, and ingredient-forward kitchens. Known for building strong teams, developing crave-able menus, and translating creative vision into consistent, guest-focused execution. I lead with integrity, clarity, and high standards, and build environments where food, people, and culture are taken seriously.

​Culinary Point of view

Seasonal, California-influenced cuisine expressed through bold, balanced flavors • Plant-curious cooking that challenges and satisfies • A strong savory and pastry foundation that supports depth and range • Scratch cooking translated into systems that scale • Kitchens built on pride, discipline, and accountability

​Philosophy & Approach

David is passionate about leading chef-driven, ingredient-forward kitchens focused on craft, care, and consistency building cultures that deliver exceptional hospitality nightly for both guests and the teams behind it.

Skills​

Culinary development and menu refinement • Flavor composition and balance • Service leadership at the pass • Team development and kitchen culture • Prep flow and station organization • Cost discipline without compromising quality • Composure under pressure • Clear, direct communication • Guest-centered execution • Protein fabrication, including whole-fish butchery and poultry fabrication.

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Experience

Chef de Cuisine • Kettner Exchange • San Diego, CA— 2022-2025
(Michelin Bib Gourmand–Recognized, Chef-Driven, High-Volume Californian)

  • Led an 11-person brigade through 450+ nightly covers with precision, pacing, and consistency at peak volume.

  • Oversaw execution of a seasonally influenced, scratch-driven menu built around high-quality proteins, fresh produce, and layered sauces.

  • Elevated plating, seasoning, and finish standards to ensure every dish felt intentional, composed, and guest-ready even at scale.

  • Oversaw, maintained, and continuously refined prep systems and station flows to support speed without sacrificing detail, cleanliness, or quality of execution.

  • Built a culture of professionalism, pride, and accountability through hands-on leadership, training, and example, and partnered closely with FOH and ownership to align culinary execution with service pacing, guest expectations, and brand identity.


Chef de Partie/Tournant • Juniper & Ivy • San Diego, CA— 2021
(Modern Fine Dining, High-Standard Execution)

  • Supported daily production and service across multiple stations, progressing from prep to tournant responsibilities.

  • Completed both pastry and savory prep, maintaining precise mise en place and execution standards across disciplines.

  • Worked banquets and private events with Chef Sean Maloney, supporting large-format execution with fine-dining standards.

  • Stepped into different stations as needed to support service flow, coverage, and consistency while executing complex preparations with accuracy, cleanliness, and respect for technique and timing.

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Corporate Chef • MSG Hospitality • San Diego, CA— 2025

  • Brought in to elevate food quality, execution, and standards; embedded at a flagship location.

  • Focused on stabilizing systems, refining execution, and strengthening kitchen culture.

  • After completing my tenure, I chose to pursue opportunities more aligned with my long-term leadership direction.

Line Cook • OB Surf Lodge • San Diego, CA — 2021
(High-volume, casual coastal kitchen)​

  • Supported opening and closing duties, daily prep, and execution across dinner and brunch service.

  • Worked collaboratively across stations to maintain service flow, organization, and consistency during high-volume periods.

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Chef de Partie • Kettner Exchange • San Diego, CA— 2016-2017
(Chef-Driven, New American Progressive with Pan-Asian Influences — Upscale Casual)

  • Worked garde manger station in a high-volume, chef-driven kitchen with a focus on clean flavors, consistency, and speed of execution.

  • Prepared cold dishes, garnishes, and supporting components for service with precision and attention to detail while maintaining organization and cleanliness during busy service periods.

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Chef de Partie • Decoy Dockside Dining • San Marcos, CA— 2016
(Coastal California, High-Volume, Scratch-Driven)

  • Worked fry, garde manger, and saucier stations in a fast-paced coastal kitchen while maintaining clean, organized mise en place and consistent execution during high-volume service.


  • Developed and contributed three scratch recipes adopted into the menu: a BBQ sauce, a pomegranate molasses dressing, and an apple cider vinaigrette.  Supported daily prep and service flow with flexibility and reliability.

 

Chef de Partie • Davanti Enoteca • Del Mar, CA— 2014-2016
(Italian-Inspired, Ingredient-Driven, High-Volume)

  • Worked garde manger station with a focus on clean flavors, consistency, and speed of execution.

  • Prepared sauces, dressings, and supporting components for cold dishes and antipasti while maintaining organization and timing in a high-volume service environment and building a strong foundation in handling, seasoning, and execution.

Education

Kitchen’s For Good • Hospitality Management • San Diego, CA • Certificate, 2023
Mira costa college • Oceanside, CA • Associates Degree, 2014

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