David Jones has been cooking
professionally for 13
years. His experience ranges from fine dining to banquets and everything in
between. He mentored under an award-winning French chef but prefers to describes
his style as "creative cuisine," specializing in custom menus to suit
individual tastes. David has a passion for cooking and creating exciting meals
from the freshest ingredients.
David received much of his training at the Shallow
Shaft Restaurant in Alta, Utah where he worked for six years. The
restaurant received many awards while David was employed as the Sous Chef
including being rated as one of the top ten restaurants in Utah by the Zagat
Survey.
After
relocating to South Lake Tahoe, David was employed at Evans
Restaurant. Evans is also known for its excellent
cuisine having received awards from Bon Appetit and Robb Report.
In addition
to working as a private chef, David also teaches in the Culinary Arts department
at Lake Tahoe Community College.
