Born in Alabama but raised in San Antonio, Texas, David’s passion for cooking began at an early age, smoking brisket and making BBQ. He also spent some time in coastal Louisiana, serving as a deckhand in the Chandeleur Islands. David returned to his Alabama roots to attend Auburn University’s School of Business. After being selected “kitchen steward” for his fraternity, David was inspired and ready to begin his culinary career in the restaurant industry.
David is a self-taught chef, farmer, and forager, who showcases the sustainable ingredients provided by local farmers and fishermen in Alabama. He also tends to three on-site gardens at Acre, reinterpreting the rich heritage of Alabama cuisine. Acre is wrapped in edible landscapes to provide the fresh seasonal harvest used to create delicious offerings, which change daily, depending on what is ready at the urban farm. Fruit trees are surrounded by berries and fresh herbs. The on-site vegetable patch provides guests with both heirloom and newly introduced varieties of produce, which is harvested, prepared, and served immediately.
His commitment to the Alabama farming community has earned him recognition on local, regional, and national platforms, most recently, Garden & Gun, Southern Living Taste of the South, ESPN, USA Today, CNN.com, and many more. He was also named “2014 Chef of the Year” by the Alabama Restaurant Hospitality Alliance. To further his philanthropic contributions, David founded, planned, and executed the “Alabama Oyster Social”, whose primary goal is to raise funds for Alabama oyster farmers. Now in its third year, the Social has gained invaluable support from nationally recognized chefs and restaurateurs.
When David is not cooking, he enjoys hunting and fishing on his family’s farm in LA (Lower Alabama) and spending time with his wife Christin, son, Walker, and daughter, Kennedy.