Chef David Serus began his culinary career at the young age of 14 when he decided to end traditional school studies, and study his true passion in life … food.  Spending vacations with his uncle at his bakery in a small town in France, Chef David remembers waking up in the middle of the night to the smell of fresh bread and pastries coming out of the oven.

Chef David spent the first two years of his studies at a private catering school in Brittany where he learned about different food products and techniques. He continued to study food over the following four years, during which time he earned a degree in Hotel and Restaurant Management.

Following a series of externships in varying locales around the South of France, including Villa St. Elme, a two-star Michelin rated restaurant, Chef David moved to London where he garnered a position as a cook with the Fours Seasons Company. It was during this time that he really came to understand the life of a chef, and he fell in love. From working long hours, to holidays and weekends, Chef David enjoyed every minute of his time in the kitchen.

Chef David continued on to work as Sous-Chef for Jean-Christophe Novelli, a Michelin Star restaurant in London and later returned to the Four Seasons in West Palm Beach, FL, where he served as a Sous-Chef in a five-star Dining Room, The Restaurant.

In 2002, Chef David joined the Ritz-Carlton Hotel Company, where he worked in Half Moon Bay as Sous-Chef at the award-winning restaurant, Navio, followed by a stint at Assamassa, the signature restaurant at The Ritz-Carlton, Penha Longa, Portugal. Chef David later returned to The Ritz-Carlton, Half Moon Bay as Executive Sous-Chef of the hotel, and in 2008, he was promoted to Executive Chef of The Ritz-Carlton, Washington, D.C.

Chef David continues to use his extensive culinary expertise and passion for simple, yet flavourful dishes. When he’s not surprising and delighting the palates of his guests, Chef David can be found spending time with his lovely wife and daughter.