Hot, fast precision in the kitchen
One of Australia’s greatest culinary exports, David is carving a name for himself courtesy of his different approach to cooking with fire.
His hot, fast precision sets him apart from his peers, a trademark of his current venture, Burnt Ends in Singapore – a sister to his original pop-up barbecue restaurant Burnt Enz in East London. David trained in Perth before making his way to various fine dining establishments around Australia, including Tetsuya’s in Sydney and Perth’s number one restaurant, Restaurant Amuse. He continued his food journey at Noma in Copenhagen – recognised as the number one restaurant in the world three years running – followed by stints at famous Spanish grill restaurant Asador Etxebarri in the Basque region and London restaurants St John’s Bread and Wine, The Loft Project and Via Jante.