Born and educated in France, David trained at a leading French hotel school in Brest before becoming an apprentice chef in the family business of L’Auberge du Vieux Chêne in Brittany, where he was inspired by the region's exceptionally fresh local ingredients and a love of seafood. Working with the executive chef in a small kitchen was the perfect way for him to gain a wide range of experience under a good mentor.
Two years later, in 1998, David left Brittany for the bright lights and larger kitchens of Paris, to become a commis chef at L’Auberge David Martin in Boulogne Billancourt and was soon promoted to sous chef, working directly under the celebrity chef and looking after the restaurant when David Martin was travelling. During his two years here he took responsibility for all staff, quality control and stock, which included selecting the finest, freshest ingredients for the menu.
In 2000, David moved to the grandeur of Le Meurice in Rue de Rivoli to expand his experience of working in a large Michelin-starred brigade under Yannick Alléno. While David was at Le Meurice the fine dining restaurant won its second Michelin star and later went on to win three. David’s duties, here, covered most aspects of 5-star hotel dining, taking care of ingredients, room service menus, banqueting and also the renown brasserie “Jardin d’Hiver”.
Two years later David moved to London to become chef de parti at Morton’s Club in Berkeley Square, before being promoted to sous chef with full management responsibility reporting to Yvonnick Lalle, Morton’s executive chef. Here he enjoyed living in cosmopolitan London and expanded his interest in Thai and Asian food, which were to inspire the next phase of his career, encouraged by attending the Gourmet Summit Awards in Singapore with Yvonnick Lalle.
This growing interest in Asian cuisine led David to New Delhi in 2008 to take up a position as Chef de Cuisine at the “Orient Express” restaurant in the Taj Palace Hotel, considered by many to be the finest European restaurant in India’s capital city. Here he fell in love with India and its diverse regional cuisines, while also bringing the best of European cuisine to India’s capital. David gained full responsibility for the restaurant and created all the menus. During his time in New Delhi, David's daughter was born, prompting another move, this time closer to Europe.
He then spent two and a half years as Executive Sous Chef at the Taj Palace Marrakech, first under Executive Chef Michael Buard before taking over as Executive Chef, to command all 3 restaurants – Indian, Mediterranean and Moroccan – plus poolside, cafeteria, room service and banqueting. This experience further widened and enriched David’s interest in different flavours and textures, with exposure to classic Arabic cuisine.
Joining Taj 51 Buckingham Gate as Executive Head Chef, all David’s previous influences and techniques are brought together at Kona, with its innovative Mediterranean-led cuisine, based around the freshest ingredients and including grills and classic dishes, such as lobster thermidor, plus fusion recipes inspired by David’s travels. David also leads the brigade at Bistro, covering breakfast, afternoon tea, the Courtyard, banqueting and room service.