Biography
David, the Head Chef at St Hilda’s College, built his career on a passion for honest, well-executed food and strong kitchen leadership.
His interest in cooking began at home, where family meals first inspired a respect for simple ingredients and the craft behind every dish. Although he did not initially envision a career as a chef, an early work placement in a professional kitchen changed his direction entirely. Drawn to the intensity of service and the camaraderie of the brigade, he committed to pursuing cookery full-time and completed a professional apprenticeship, developing firm foundations in classical technique, food safety and kitchen management.
Over the years, he has worked across a diverse range of hospitality settings — from community gastropubs to larger hotels and high-pressure agency roles — experiences that sharpened his adaptability, resilience and ability to lead under pressure. After many years in demanding seasonal environments, he transitioned into university catering, seeking long-term sustainability without compromising standards.
Joining St Hilda’s College as a Chef de Partie, he progressed to Head Chef during a significant period of transition. Since then, he has focused on building a motivated and cohesive team, strengthening relationships with local suppliers, promoting sustainable menus and consistently raising standards across both everyday dining and high-profile events.
His cooking philosophy centres on seasonality, consistency and respect for ingredients. A supportive yet standards-driven leader, he believes the best kitchens are built on clear communication, trust and shared pride in the final plate.
Outside the kitchen, he prioritises staying active and maintaining balance — a discipline that mirrors his professional ethos. His guiding principle remains simple: “You’re only as good as your last meal".
Positions
- Head Chef
