Cooking is a highly coveted passion that Corso Atlanta’s Executive Chef has always had an affinity for. Growing up, Chef David’s summer jobs were always in the kitchen. Although he is a Georgia boy at heart, Chef David has worked in the finest luxury hotels across the nation.
David attended Furman University where he received his bachelor’s degree in Political Science then later went to culinary school at Johnson and Wales University. Chef David officially began his culinary career as an intern at the Ritz Carlton in Atlanta and soon became the Chef de Cuisine. He resided at the Ritz Carlton for eight years before becoming the Executive Sous Chef at the Intercontinental. In 2019, he moved to Texas and served as the executive restaurant chef at the Post Oak hotel in Houston.
A year into working at the Post Oak Hotel, Chef David faced the economic challenges of Covid-19. As Coronavirus made headlines and shut down the hospitality industry, Chef David had to let go of his 55 team members. Three days later, he was let go too.
Shortly after, Chef David moved back to Atlanta to be closer to family. He started a catering business and became a consultant for several restaurants including, Le Bon Nosh, Barsley Resort in Adairsville, and Ponce City Market’s Athe Rooftop.
Chef David has since become an integral part of Corso Atlanta’s dining team. He specializes in French Mediterranean cuisine, New American cuisine, and molecular gastronomy which elevates dining experiences across multiple dining venues. Make sure to taste his seasonal dishes the next time you visit Corso Atlanta.