Chef David was born and raised in Vineland, just minutes from the property that would later become Redstone, in the heart of the renowned Niagara wine region. He began cooking in local wineries while attending high school, but found himself underwhelmed by the lack of inspiration in the Niagara food movement at the time. This was an area where plentiful farms were situated literally next to estates and restaurants, but the connection had not been made. Frustrated by this paradox, Chef David decided to pursue his career outside of Niagara. Following a brief flirtation with Toronto, Chef David accepted a position at Langdon Hall in Cambridge, Ontario. Here he spent the next 5 years learning in one of the most renowned kitchens in the country, an incredible experience for a young chef. New daily dishes sustained by incredible suppliers created regular creative outlets for Chef David, and he observed and delivered perfectly executed dishes on a large scale for banquets and events held in the hall. Following his position as Chef de Cuisine at Langdon Hall, Chef David headed for the West coast and a position as Restaurant Chef at the idyllic Wickaninnish Inn in Tofino, British Columbia. The incredible location allowed Chef David to work with the finest and freshest seafood, and he enhanced his skills in managing a large kitchen operation. However, after years apart, Chef David and the Niagara region had both changed, and he decided to return following an offer to lead a strong team at the new Restaurant at Redstone. At Redstone, Chef David is leading by example, delivering top quality cuisine that embodies the region and utilizes the best it has to offer. In addition to honed skills and talents, Chef David has brought home a family.