In 2012 David's journey with the Boulud family took off, starting at Café Boulud under Gavin Kaysen. In just one year, David worked his way through the entire kitchen, learning each station, and was taught discipline, technique, confidence and, most importantly, mentorship.
In 2013, he joined the Maison Boulud team in Montreal as a sous chef under Riccardo Bertolino, where he learned how to take responsibility and manage a kitchen. Four years later, David returned to the Big Apple, joining Chef Daniel's acclaimed restaurant team on the Upper East Side. While working at Restaurant DANIEL, David learned the dedication, passion and rigor it takes to cook at a Michelin Star Restaurant.
In 2018, Chef Daniel recognized that David was ready to take on more responsibility, sending him to Bar Boulud London as the executive sous chef; in 2019, David took over as executive chef.
In 2021, David was offered the executive chef position at Chef Daniel's first-ever restaurant in The Bahamas. As executive chef at Café Boulud Baha Mar, David intends to create a dining experience that combines classic French cuisine, the sea, and seasonality with local Bahamian flair, inspired by the beautiful surroundings and rich local cuisine of the island.