Chef David Chenelle

Chef David was born in San Diego and raised in Peru. He has been cooking since he was 6 years old and has been exposed to a vast array of cuisine in the Culinary world. He has worked in the food service since he was 15. He secured a European style apprenticeship at the age of 22 and served under Chef Andre Lengacher at the San Diego Hilton in Mission Bay. This European style apprenticeship required 6000 hours of hands on training plus taking related instruction at the Culinary department of Mesa College.

Upon graduation in 1985, Chef David worked in corporate hotels in lead positions and became an Executive Chef of Cavanaugh’s River Inn in Spokane WA by the age of 30 in 1990. He has over 20 years of corporate hotel experience in leadership positions. While working in the B&I foodservice industry at Sempra Energy, Chef David oversaw the executive dining services that served top executives, heads of State, local and global leadership. His culinary repertoire included researching their dietary preferences, working with executive assistants of the clientele and executing the menus.

For 14 years, Chef David worked for Consummate Catering which has managed the food services for Private Yacht Clubs such as the Coronado Yacht Club, Coronado Cays Yacht Club and the Silver Gate Yacht Club in Point Loma, San Diego. He caters to a clientele of many private residences on Coronado Island, Fairbanks Ranch, Poway, & Rancho Bernardo within San Diego. Since then, he has opened restaurants keeping himself busy with consulting, training, and executing menu's, implementing labor and food cost systems while leading a great team of culinarians.

Since COVID 19 started, all food and beverage establishments were impacted negatively. Chef David switched gears and is now at an essential job, proudly in charge of feeding the U.S. Marines at MCAS Miramar.

Chef David is the Chairman of the Board for the Chefs De Cuisine Association of San Diego and past Vice President of the Chefs de Cuisine of San Diego Educational Foundation. He is an active member on the board of directors and in his spare time has involved himself over the years in fundraising and charitable events that help several worthy causes.