Chef David Fuhrman “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” — Thomas Keller

Growing up in a food driven world since his childhood, David has always known he was destined to be in the food service industry.  In high school he joined an adult vocational school where he was awarded student of the year for the class of 94’ using the skills he had gathered from early training.  From there he went on to attend Paul Smith’s College in Paul Smith, New York, in the field of Culinary Arts. After an aggressive two year curriculum he was one of 30 total graduates to finish the program.  His education & experience have taken him to such places as Kent Country Club in Grand Rapids Michigan, Tavern on the Creek & the Hilton Resort on Hilton Head Island and Nantucket Island at the Straight Wharf Restaurant and Harbor House Hotel.

In 2001 Chef David went from north to south, from one island to another.  After working in a large market, the chef’s focus changed to local and sustainable with fresh fish and local flavor.  Some of Chef David’s local experience includes the following restaurants: Hot Tin Roof, Antonia’s, La Te Da, A&B Lobster House & the Conch Republic Seafood Company.

As Chef/Owner of Great Events Catering, David is excited about taking all of his professional experience, personalized service, creative flavor profiles, unique presentations and resources to elevate this established Key West business to the next level.

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