Born in Saskatoon and raised in Regina, David began his culinary adventures at an early age, experimenting with variations of Hamburger Helper. He pursued his professional cooking career at SIAST in Moose Jaw, Saskatchewan, followed by Vancouver Community College in Vancouver, BC. A Red Seal Chef, David’s culinary style has evolved, with a focus on excellent food quality and outstanding service delivery, using the finest ingredients to create upscale-casual food that is delicious but not pretentious. Working with some of Canada’s most well loved food brands over the past 23 years, David has lead culinary-driven kitchen operations and restaurant opens for expansions across Canada for Cactus Club Café, Original Joe’s, State & Main, Elephant & Castle, Chop Steakhouse & Bar, Ruth’s Chris Steakhouse, and the Keg. David is a mentor to young cooks as the Education Chair for the Regina Chapter of the Canadian Culinary Federation, as well as a role model to two young men who call him Dad.
As Director of Kitchen Operations, David is responsible for the continued development and overall back-of-house operations for all Leos Group Restaurants.