Chef David Walford is a seasoned craftsman who has spent the last 30 years immersed in the culture of the culinary world. David developed his respect for classic food traditions and refined French technique while training with masters such as Masa Kobayashi at Auberge du Soleil in California’s Napa Valley, with Udo Neschutneys at Miramonte in St. Helena, California, Roland Mazere at the Hotel Le Centenaire and Bernard Loiseau at La Cote d’Or in France.
Enthusiastic about fine food and modern culinary challenges, David is a serious hands-on chef who brings a delicate sensibility to unique and hearty dishes. He encourages his chefs to coax rather than manipulate the best flavors out of quality ingredients and to compliment them with delicate yet distinct flavors. Helping meet this vision is Chef Brian Ackerman. After working for noted restaurants in New York, Boston and France, Brian’s love for fishing and skiing led him to Colorado in 2001 where he joined David at Splendido and today is Chef de Cuisine.
David was Executive Chef at Sweet Basil in the Vail Village for nine years before becoming Executive Chef at Splendido in 1994. His dedication to staying current on what is new and interesting in food and cooling has kept him in the ranks of the very best in excellent dining experiences.
David recently released “Wood Fire and Champagne Powder,” a cookbook featuring more than 80 Splendido recipes with full color photos. Click here for a sneak peak at the Alaskan Halibut recipe featured in the book.
“Brian and I love Seattle Fish Company because we know we are receiving top quality seafood, competitive pricing and they are available to us day and night. We value our partnership and we know Seattle Fish does too.”— David Walford, Executive Chef of Splendido