Corporate Director of Food & Beverage
David began his career in hospitality as a chef, training in several Michelin Awarded restaurants throughout France. Once back in the United States, he began his hotel career with Starwood Hotels and Resorts working with their new build and transitions team. He quickly moved into the position as Corporate Task Force Executive Chef opening hotels and transitioning properties in support of all of the Starwood brands including St. Regis, Westin, W, Sheraton, Four Points and Aloft.
David transitioned to management while at the Sheraton Hotel and Conference Center, eventually leaving Starwood for a position with the hotel’s ownership group, Fairplex, overseeing all food and beverage operations on the 485-acre property. He was then promoted to Vice President of Hospitality where he also served as asset manager for Fairplex’s owned Sheraton Hotel.
Most recently, David has been a culinary consultant for the iconic Hollywood Roosevelt Hotel developing and implementing a food program fitting of the hotel’s history and film industry clientele.