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David Hill

Houston, United States


A CIA Graduate, Hill did stints in his hometown of Oklahoma City under Kurt Fleisfresser at The Coach House and then made a pilgrimage to Atlanta Georgia to study under French Master Chef Jean Banchet and Tom Coohill at the acclaimed Ciboulette Restaurant. He then worked for the Peasant Restaurant group over two of their restaurants during the Atlanta Olympics, was partner in a upscale bohemian café, and Executive Chef of a prime steakhouse, Coohill’s, Executive Chef for Horseshoe Bar Grill and Beermann’s Beerwerks, before making the move to be the Executive Chef for Winchester County Club ,as a Chef Instructor at the Kitchen Academy culinary arts school in Sacramento, and as the Executive Chef for G.V. Hurley’s, and Chef/Owner of The Chef's Table featuring sustainably farmed earthy regional American foods with a southern twist on seafood.


Houston, United States