
David Stevens - Head Chef at The Wolseley
David was born in Brisbane, Australia where he had his initial training. He undertook his apprenticeship at the Brisbane Hilton under Master Pastry chef Walter Peters. He came to Europe in the 1990s and gained experience at the Michelin establishments Fleur de Sel (Haselmere); Chateau de...
David was born in Brisbane, Australia where he had his initial training. He undertook his apprenticeship at the Brisbane Hilton under Master Pastry chef Walter Peters. He came to Europe in the 1990s and gained experience at the Michelin establishments Fleur de Sel (Haselmere); Chateau de Montreuil (France) and Dolder Grand (Zurich) Four Seasons Hotels (London/Dublin/Houston/San Francisco). He joined Caprice Holdings Limited as pastry chef at The Ivy in 1998 before leaving to start his own business Proof is in the Pudding which he operated for eight years. He joined C&K in 2013 as Head Pastry Chef at The Wolseley before becoming Head Chef at The Wolseley in 2017.