David Ramirez is the Executive Pastry Chef for Rosen Shingle Creek in Orlando Florida opened in 2006. Prior to working at Rosen Shingle Creek David opened the Royal pacific resort for Loews hotels and also worked for Universal Studios in Orlando as Pastry Chef running the production bakery servicing over 30 Restaurant outlets. David has been Executive Pastry Chef in 5 star properties in Orlando and Atlanta for the past 16 years and has also been pastry chef consultant for other properties throughout United States.

David started his career in Long Island N.Y. at vocational schools while working in an Italian bakery. Finishing High school and vocational school, David continued his education at Johnson and Wales University earning an Associates degree in pastry Arts.

During his last year at Johnson Wales David secured a position with Swiss Hotels in Boston Massachusetts and continued working and developing is Pastry skills. David moved to Orlando Florida years later and continued working in hotels and fine dinning restaurants enhancing his pastry skills and developing managerial training. When David was 23 years old he became the Executive Pastry Chef for then Stouffer Hotels which soon became the Renaissance Orlando Resort. David soon realized his taste for culinary competition and started to compete at various ACF sanctioned events winning over a dozen gold and silver medals “Most Artistic” trophy and cash prizes. David is still involved with the ACF and has helped form the Florida Pastry Challenge in 2004 which has helped many local pastry chefs, pastry cooks and students elevate there pastry skills during the Florida hotel and restaurant show in Orlando fl. every year.

Most recently David has been picked to be team captain of Team USA for the prestigious Coupe du Monde de la Patisserie competing in Lyon France January 2009. The three man team consisting of pastry chefs Roy Pell Phoenician hotel Scottsdale, Arizona and Remy Funfrock from The Broadmoor hotel in Colorado Springs, Colo. will compete against 20 other teams from around the world. This event takes place every two years in Lyon France and challenges the pastry chefs to create in 10 hours a buffet consisting of a chocolate, sugar and ice centerpiece along with a chocolate cake (entremet), ice cream cake (entremet glace) and plated dessert for 20 judges.

David and Team mates Laurent Lhuillier and James Mullaney competed in the World Pastry Championship in July of 2006 as Team USA in Phoenix Arizona placing third and winning a bronze medal. David and Team mates Laurent Lhuillier and James Mullaney formed “Team Lhuillier” and won first place in the National Pastry Championship in Phoenix July 2005. Winning gold medal and also “Best Chocolate Centerpiece” and “Best Degustation” along with the $50,000.00 cash prize and the honor of being Team USA and competing for the World Pastry Championship in 2006.

David and team member Jim Mullaney competed in the first “Bread and Pastry Team Championship” 2004 in Atlantic City placing second and receiving silver medals and winning “Best Chocolate and Sugar Centerpiece”