SPOTLIGHT
How can you not get excited listening
to David talk about his passion for
plant-facing cuisine and inspiring
guests to take their recipes home?
A trendsetter in the luxury hospitality
food & beverage realm, he is dedicated
to leading the way to wellness through
the art of healthy eating.
WHAT
CULINARY
I’m really tuned into food design as a way to decentralize proteins
and allow plants to do the heavy lifting. An easy example of this
would slow be cooking heirloom carrots in rich beef or vegan
mushroom broth and featuring them proudly as the hero of a plate
with a few slices of really special grilled bison strip steak. I would
incorporate a bright clean carrot top salsa verde mixed up in a
mortar and pestle with some raw garlic, preserved lemon, tahini,
and anchovy. At that point, all you would need is a textural element
like crunchy potato peels and another familiar component like
wilted swiss chard and you’ve got a dish that would be familiar and
wholly satisfying to anyone that frequents traditional restaurants
where a huge hunk of protein is at the center of the plate. This
design approach represents the future of great cooking from my
perspective and everyone knows the best part of a stock is the
tender carrots that usually end up in the compost!
TRENDS ARE ON
YOUR RADAR AT
THE MOMENT?
ILHA 43