Executive Chef, The Protea
David started his training 2008 in the Kongresspark Bad Honnef and finished in 2011. After his studies, he worked in the Maritim Hotel in Königswinter until mid 2012 when he later joined the Restaurant Bastei in Bad Godesberg where he worked until 2015 as Sous-Chef. His love of South African cuisine soon followed when he began working in the Restaurant „Springfontain Eats“ by Jürgen Schneider. His first solo endeavour is the Protea, which opened in 2018, where he serves as Executive Chef.