With over a decade of experience in high-end kitchens, David brings a refined, ingredient-led approach to his food. After spending five formative years as Sous Chef at Ox and Finch, one of Glasgow’s most acclaimed restaurants, he honed a dynamic style rooted in bold flavors, global influence, and precise technique.
Following this, David helped open Glasgow southside restaurant seven21 specialising in fresh pasta and seasonal tasting menus, where he deepened a passion for handmade pasta and developed a meticulous eye for plating and menu development.
Drawing from both structured fine dining and vibrant small-plate concepts, David crafts dishes that celebrate simplicity, balance and top quality ingredients.