Chef David was educated in classical French cooking at Thames Valley University, completing advanced Chef Diplomas in both Cuisine and Patisserie. He then began his professional culinary career in some of the top establishments in the UK, including the Waldorf Hotel, Langans Brasserie and Stringfellows.
After a year travelling and working on the QE2, Chef David returned to dry land in the position of Senior Sous Chef at the Royal Bath Hotel. From there he moved back to London, accepting the position of Executive Sous Chef at the Mayfair Intercontinental, where he spent four years. A promotion to Executive Head Chef at Monkey Island Hotel sent Chef David to Berkshire. After 2 years in this position, Chef David was looking for a new direction in his career and arrived at Le Cordon Bleu, London in March 2003, where he became instructor in the Culinary Arts Centre. In this capacity, David has travelled extensively teaching people of all nationalities to cook.
Looking for fresh challenges, David joined Silversea in March 2007 and has served as executive chef on all six ships in the Silversea fleet. David is now running Silversea's new L’Ecole des Chefs programme - the only Relais & Chateaux cooking school at sea. On these cooking school voyages, guests enjoy a exciting variety of interactive culinary activities.