David Chenelle


Contact Details



Bio of

Chef David Legere Chenelle

The “Lifelong Learner” - I am Chasing Excellence through Culture, Training and Team Results – European style trained, award winning Chef focused on exceeding expectations, by setting ultra-high benchmarks, efficient, safe operations, and industry leading financials. Many dynamic contributions, result-oriented and team spirited leader with more than 42 years of professional cooking and 32 years of hospitality Leadership.

Specialties: High Energy Culture, Menu R&D, Training, Recipe Development, New Concepts, Menu Engineering, COG analysis, Restaurant Design, Productivity Analysis, Sustainable operations through implementing benchmark standards, production systems and consistent execution.

Food & Beverage Management, Restaurant Consulting, Opening & Kitchen Redesign, Comfort/Pub/Fine Dining, Banquet, A la Carte Service Catering Management, Galley Foodservice, Menu Design & Pricing, Budgeting & Cost Control, Inventory & Purchasing. Meat and Seafood Fabrication
Event Planning, Brand Development, Quality Control, Vendor & Guest Relations, Training & Leadership, Vendor & Guest Relations, Mentoring, Culinary Presentation & Instruction


I am from San Diego, at 5 moved abroad and was raised in Peru for 13 years. I have been cooking since I was 6 years old at home helping Mom in the home kitchen. I have been exposed to a vast array of cuisine in the culinary world. Professionally, I worked in the food service since I was 15 and secured a European style apprenticeship at the age of 22 and served under Chef Andre Lengacher at the Hilton in Mission Bay, San Diego, Ca. This apprenticeship required 6000 hours of intense hands-on training plus taking related instruction at the culinary department of Mesa College.

 Upon graduation in 1985 and earning my Journeyman Certified Culinarian from the California Dept of Industrial Relations, I worked in corporate hotels, in lead positions and became an Executive Chef of Cavanaugh’s River Inn in Spokane WA by the age of 30 in 1990. I have over 20 years of corporate hotel experience in leadership positions. While working in the B&I foodservice industry for Premiere Foodservice, I oversaw the executive dining services that served top executives, heads of State, local and global leadership. Chef David’s culinary repertoire included researching their dietary preferences, working with executive assistants of the global clientele, and executing the menus. I have opened restaurants, microbreweries, and hotels.

 On another note, for 15 years, I worked for Consummate Catering in San Diego, which has managed the food services for the Coronado Yacht Club, Coronado Cays Yacht Club and managed the food services at the Silver Gate Yacht Club in Point Loma, San Diego. I have catered to a clientele of many private residences on Coronado Island, Fairbanks Ranch, Poway, Rancho Bernardo within San Diego.

Currently I proudly hold the position of food production manager at  Gonzalez Mess hall dining facility at the Marine Corp Air Station in Miramar CA. working with Sodexo.


 I have served in all committee seats as a member of the Board of Directors, and all positions as an officer, President, Chairman of the Board for the ACF Chefs De Cuisine Association of San Diego and the Vice President of the Chefs de Cuisine of San Diego Educational Foundation. In my spare time, I have involved myself over the years, in fundraisers and charitable causes that help several worthy causes.

Along with the Board of Directors of the Chefs de Cuisine Association of San Diego, I am involved in planning seminars, competitions or culinary workshops for the culinary students and Professional Chefs of San Diego. In 2010, I organized alongside with the chapter the 2010 San Diego County Fair theme, “Taste the Fun” which featured 22 days of culinary competitions and culinary educational seminars featuring Chefs from all over San Diego, Baja California and the Southland of CA. Also featured was the Nations first Navy Culinary Competition featuring SPAM and SOS that brought Navy Chefs from Hawaii, Alaska and Seattle on July 4th weekend of 2010.


Professional Awards:

1995 – 1998 Ensenada Seafood Competition, overall winner

2005 Founder, Iron Apprentice competition

2005 Presidential medallion Chefs de Cuisine Assoc of San Diego

2007, Founder, Taste de Cuisine Beer and Food competition

2008 Chefs de Cuisine Assoc of San Diego Chef of the Year Award

Bronze Medal, ACF Fancy Food Show

2010 Founder, San Diego Culinary Challenge, Culinary Specialists, USN

2010 Kitchen manager, Taste de Cuisine

2011 50th year Presidential Medallion recipient Chefs de Cuisine Assoc of San Diego

2011 American Culinary Federation Cutting Edge Award

2013 National Presidential Medallion awarded by Chef Michael Ty, American Culinary Federation


Community Recognition Awards

1996: San Diego City Schools, Student Apprenticeship Program

1997: Mamas Kitchen

2006-Present: Organizer of the Fallen Officer Breakfast fundraiser at the Hall of Justice

2007 Leukemia & Lymphoma Society appreciation certificate for 2007 firestorms Rancho/Jamul evacuation site

2006-2012 Becky’s House Christmas Buffet

2010 Fisher House fundraiser

2011 ACF Chef and Child outreach, Dallas Texas

2012 ACF Chef and Child outreach, Orlando Florida

2013 Nominated as Man of the Year by Leukemia & Lymphoma Society


Membership to Fraternal Orders:

1995 to present, Member of the ACF Chefs de Cuisine Association of San Diego

2001 to present, Board member, ACF Chefs de Cuisine Association of San Diego

2006 Treasurer/Secretary, ACF Chefs de Cuisine Association of San Diego

2007/2008 Secretary and Vice President, ACF Chefs de Cuisine Association of San    Diego

2012/2015 President, ACF Chefs de Cuisine Association of San Diego

2016 to 2019, Chairman of the Board, ACF Chefs de Cuisine Association of San Diego

2016 to 2019, Chairman of the Board, Chefs de Cuisine Association of San Diego Education Foundation, Inc

2010 to 2019, Professional Member of the Chaine de Rotisseurs

2007/2008 Irish Congress Board of Directors

2008 to present, member at large of Irish Congress

2012 to present, Friendly Sons of St Patrick, Member at large

2014 to present: member of the Chula Vista Elks Lodge #2011