David’s fascination with all things culinary began at a young age—inspired by his grandmother, an Italian fine-dining chef. By age 22 he was Executive Chef of a 4-star restaurant in Charleston, South Carolina.
David formally trained at Johnson & Wales University in Charleston. Since then, David has been trained by some of the world’s culinary titans, building a diversified repertoire that includes French, Japanese, Mediterranean, Mexican, & Italian cuisine as well as plant-based concepts.
His passion for turning first-rate ingredients into clean creative cuisine is what drives him and he is also a business-minded leader. His unique combination of culinary prowess & business strategy has led to both critical acclaim & efficient and financially strong restaurant operations.
In 2012 David fulfilled his life long dream of opening his own restaurant in Northport, NY, a suburb of NYC. The Purple Elephant was a restaurant that was the first of its kind on Long Island. The menu featured an equal showing of plant based cuisine as well as global cuisine using local organic ingredients. In 2017 David sold the restaurant to a colleague to move to Nosara, Costa Rica to work on a project in the beautiful surf town. The Purple Elephant continues to run with its original concept and menu.
Most recently David was Chef de cuisine at Turtle Bay Resort on Oahu, Hawaii.
David has been an avid surfer since age five and enjoys the outdoors, hiking and playing guitar as well..
Sommelier & Beverage Director