| David began his culinary career in the fall of 1989 at the Banff Springs Hotel, Alberta. It was here that David found his true calling; food would now become the driving force of David’s career.
In the same year, David’s quest for a superb culinary education would lead him through the culinary management program at George Brown College in Toronto. Following his graduation from George Brown, David completed his apprenticeship at the Three Small Rooms located in the fabled Windsor Arms Hotels. This experience led David to cement his roots in the craft of fine dining.
In the early 90’s, David went to work at Auberge du Pommier, an upscale north Toronto restaurant with a French flare. His role at Auberge du Pommier led to his next role as Sous Chef at Splendido where he worked with the renowned Toronto chef Arpi Magyar. By 1995 he was fully running Magyars kitchen.
The next phase in David’s career was also the realization of a five year old dream to live and work and New Zealand. With the promise of an exciting experience and job offer in place, David left Toronto in January 1995 to work in the Five Star Puka Park Lodge located on the Coramandel Peninsula, two hours outside of Auckland, New Zealand. |
