David has always had a keen interest in Cooking from the age of 8 when he first made an apple and rhubarb crumble with his Auntie, he trained at Birmingham Collage of food completing his NVQ level 1 and 2. After this he moved away from home to pursue his career at Wentworth Golf club working under Michelin Starred Chefs Mark Flanagan and Thierry Billot for 2 years.
Then the opportunity came up for him to join Von Essen hotels in 2001 where he started as a Chef de Partie at Ston Easton Park Hotel, soon David was promoted to Sous Chef and after 2 years he moved up to Worcestershire as a Sous Chef at the Elms hotel where he spent his time working under a 3aa Rosseted Chef Daren Bale, here he won the Chaine de Rossitiers Uk Young Chef of the year in 2005, winning the final held at the cord en blue cookery school in London competing against chefs from some of the leading restaurants and hotels across the country, with this he was entered into the World Chef of the year competition held in Bermuda competing against some of the best young Chefs in the world. After a few more years working as a Sous Chef and coming runner up in the Von Essen Chef of the year completion David took his first Head Chefs role at the age of 26, from then he spend 6 years as a head chef for Von Essen hotels, this is where I was introduced to Jubilee as Nick Taylor supplied him with fantastic permeant and temporary chefs to help him out of the sticky situations that every Kitchen gets into with staff.
When he felt it was time to move on from Vonessen hotels he moved to The Hare and Hounds hotel in Tetbury where he maintained 2 AA rosettes and built a great reputation for serving some of the best restaurant food in the Cotswolds, then in the Summer of 2015 after using Jubilee recruitment for sourcing staff the opportunity arose to join them as a consultant, where I jumped at the opportunity to be able to use his skill set for man management and scouring the best chefs in the Gloucestershire area to service hotels and restaurants with temporary chefs.
David still keeps his hand in the kitchen working at Cheltenham race course and whenever there is an emergency Head Chef needed you will find him back behind the stoves helping out his clients.