After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David cooked at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef, caterer, and the Bay Area’s largest fish supplier before managing all of the public classes at San Francisco Cooking School, instructing a majority of these classes. David currently is a traveling chef instructing at various Bay Area venues including The Culinary Institute of America (CIA) at Copia in Napa, and through his company, Mealticketsf.