David Whitfield rich experience shows through beautiful, flavourful and unpretentious food with a focus on local ingredients.
Gourmet expert Whitfield has had an enthusiasm for food since he was a little fellow, yet his culinary profession didn’t start until in the wake of finishing a Diploma in Commercial Cookery at the Institute of Hotel Management, NSW while filling in as an Apprentice Chef at the French propelled Peppercorn Restaurant, Sydney.
Whitfield took advantage of the lucky break to then work for the 5 star Regent Hotel as the Demi Chef de Partie. This position inevitably drove him to The Claridges Hotel, London as Senior Chef de Partie, where Whitfield ventured to every part of the globe working his way to the top holding positions as Chef de Cusine and Executive Sous Chef for a portion of the world’s most eminent Hotels and Resorts.
Whitfield has been awarded Gold Medal for ‘The Restaurants of Champions’ Find Food and Hotel Australia and NSW Mid North Coast Chef of the Year to boost a few. Any one who know Whitfield will disclose to you he’s known for his style of elegant presentation and world-class recipes.