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HOTELS & INNS |
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Growing up in the Hudson Valley surrounded by beautiful mountains and the majestic river, David has a passion for the outdoors and with it all things that come with it. Always in touch with his roots, David has developed early culinary interests.
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David is a 1991 graduate of the Culinary Institute of America in Hyde Park, New York. After graduation, David progressed through the ranks at the Ryetown Hilton to become Executive Chef after only 5 years. He oversaw the culinary operations of three restaurants as well as banquet facilities for 2000 with a staff of 40. He spent the next two years with the exclusive Ridgeway Country Club in Westchester County, and then settled at Castle on the Hudson, where David uses the freshest products procured directly from local farmers and artisans.
Located in Tarrytown, New York, Castle on the Hudson was built over 100 years ago as a private residence. Crowning one of the highest hills in the region overlooking the majestic Hudson River, with views all the way to the Manhattan skyline, the property has 31 luxury rooms and suites and offers fine dining in the acclaimed Equus restaurant. Equus and Castle on the Hudson are recipients of the 4 Diamonds from AAA.
Serge Madikians, Serevan Restaurant Jeff Raider, Valley at The Garrison Paul Sant, Tarrytown House Estate Leonard Mott, Le Chambord |
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