David Ivey-Soto MBA, CEC®, CCA® has diverse foodservice experience serving in fourteen countries on five continents which has provided him with insights into the foodservice industry and the experience to share his expertise. Chef David is a former National Secretary of the American Culinary Federation serving on its Board of Directors.
Currently, Chef David is teaching online for Howard Community College, Prince George's Community College, and Northwest Arkansas Community College.
Additionally, he is working on curriculum development and restructuring and other education consulting.
Chef David has been featured in National Culinary Review, ESPN The Magazine, Freekick, The Daily News of the Virgin Islands, Newsweek, The Washington Post, among other publications and have been featured on WRC-TV NBC 4, Washington, DC.
David Ivey-Soto created programs as the Training Development Manager at UniPro Foodservice, Inc. His responsibilities included instructing menu management programs designed to assist both the operator and the distributor sales representative in understanding the importance of the menu and how it relates to profitability. He also developed and implemented a series of training programs for the foodservice industry.
Chef David served as the Corporate Chef for Dome Capital, an umbrella investment company in the Internet industry.
He assisted Chef Richard Grausman in establishing the Careers through Culinary Arts Program (C-CAP) in the Washington, DC area as the Program Coordinator, working with inner city public school students and introducing them to careers in the foodservice industry. During his time coordinating the program more than $1 million in scholarships were awarded to students of the District of Columbia and Fairfax County Virginia.
His experience includes teaching at the Culinary Institute of America, Fairfax County Public Schools Adult Education, and ATI Career Institute (now Stratford University) – where he developed and refined the curricula for most of the classes offered. He was Director of the Culinary Arts Program at Ana G. Méndez University System and full-time faculty in business administration teaching MBA classes.
He has extensive background in menu management, operations logistics, foodservice equipment, production efficiency, and business strategy and is academically bilingual in English and Spanish.
He has been involved in the catering industry in Washington, DC working with the top caterers and leading many of the highest profile or politically sensitive events.
David Ivey-Soto earned an AOS from the Culinary Institute of America in 1990. He was on the Dean’s List, the Student Council President, and Sommelier de Vin. In addition, he was honored to be selected as a Fellow of the Culinary Institute of America. He had the distinct privilege of teaching alongside his former instructors, Chefs Clark and Canner in the Fish Kitchen and with Mr. Schmitter in the American Bounty Dining Room. [Fewer than 2% of all graduates of the CIA are selected to serve as a Fellow.] He currently serves as an Ambassador of the Culinary Institute of America.
He earned Certified Executive Chef® from the American Culinary Federation in 2000 and subsequently earned Certified Culinary Administrator®. He graduated with an MBA from the College of William & Mary in 2005. He has been a candidate for Master of Wine and Master Sommelier. He competes in culinary competitions — having earned dozens of medals — and now serves as a judge.