As the executive chef of Aspen Kitchen, Emil David brings to his position a decade of experience at both national and international restaurants. Chef David was formerly the executive sous chef at Aspen Kitchen, working closely with Craveable Hospitality Group’s Culinary Director Matthew O’Neill.
Prior to his time at Aspen Kitchen, Chef David was the executive sous chef of Bar Americain and Florian Park Avenue, worked for Tony May at San Domenico, and the Giorgio Armani Ristorante, all in New York City. Before his stints in New York, Chef David worked at several restaurants in fivestar hotels in Rome and Milan, Italy, including Grand Hotel St. Regis, Radisson Blu, and the Boscolo Exedra Roma.
A native of the Philippines, Chef David brings his international influences and background to his unique style of cooking, using locally-sourced items to create unusual and innovative takes on the classics. Chef David has a certificate in restaurant management from the International Culinary Center in New York.