A French national with extensive experience in European, Asian and Middle Eastern cuisines, David started his career with the InterContinental Hotels Group in Geneva and London, where he honed his culinary skills at Michelin star restaurants. Having spent over five years in Europe, David joined Le Méridien resort in Vanuatu in the South Pacific Ocean as sous chef and throughout the years worked at the company’s properties in Bahrain, Indonesia and Thailand.
Prior to this appointment, David served as executive chef of the 245 rooms and suites Ritz-Carlton in Bahrain, a luxury resort on Manama Bay that he joined in September 2008.
David leads a team of over a 100 chefsensuring exceptional culinary experiences at the resort’s eight food and beverage outlets as well as overseeing banquet operations.
David enjoys scuba diving, rugby and spending time with his two children.