David grew up in Lancashire, securing his first job in a restaurant kitchen at the tender age of 14. Having spent eight years training and working his way up in various kitchens, he secured his first head chef appointment and remained in post for 3 successful years. However, a change of career path was on the cards.

Travelling extensively throughout the UK, he built up considerable experience catering for large numbers at high quality corporate events. He quickly became recognised as a top chef on the circuit and was heavily in demand. David first met Greg Lawson in 1997 and was appointed head chef for a Land Rover road show contract working alongside a team of chefs from Marco Pierre White's award winning kitchen.

After 12 year's on the road, a fresh challenge beckoned as he opened his own successful restaurant and outdoor event catering company. Specialising in smaller events at first, it grew into a successful operation before he was approached again by Greg Lawson and offered the role as Executive Chef of Smart Hospitality.

David now heads up a fast moving kitchen but one of his greatest strengths is his ability to attract the best chefs on the circuit. Taking an eclectic team of specialists and recognising individual talents is part of the skill of producing an exciting and innovative end product. Outdoor catering is arguably the purest of all forms of catering as unlike hotels and restaurants an outdoor caterer only gets one attempt; each and every job has to be right, there is no second chance!