The talented young chef joins a world-class team in the Pure South Dining kitchen and will continue to create menus that are true to the restaurant’s ethos of “Provenance, Sustainable, Ethical”. “David’s career mirrors our own authentic story and he fits the definition of a great modern chef,” said Philip Kennedy.
With a chef for a father, the native Glaswegian had a passion for food from a young age and has been around kitchens since the age of 14. His professional career began in the UK where he started his apprenticeship whilst also completing his B.A. in Hospitality Management.
David’s classic training came from some prestigious kitchens including the Michelin starred The Three Chimneys and Number One Restaurant at the Balmoral Hotel. It was here that the young sous chef, still only in his mid twenties, stepped in to the head chef role and maintained the Michelin Star before recruiting Billy Boyter to fill the position and setting off overseas with his partner.
Their travels brought them to Melbourne where they decided to stay because they “fancied the weather”. David joined the kitchen at Brooks of Melbourne within a few weeks of it opening as sous chef under Nic Poelart. He further honed his skills under Nic’s guidance and took over as head chef in February of this year; a position he held until Brooks’ recent closure. But, as one door closes another opens and, following the amicable departure of Ashley Davis, a door opened at Pure South Dining.
“Such beautiful fresh produce has come into the kitchen on my first two days, especially the fish. I am looking forward to the journey ahead and working with such great Tasmanian farmers and fishermen. I really like the Pure South Dining story,” said David.