Since beginning his career working in a hotel in Uluru and a neighbourhood Italian restaurant in Fremantle, cooking has been David’s life. Thanks to a move to Sydney, he was able to work with some of the restaurant industry’s best, such as Bill Granger, Maurizio Terzini and Robert Marchetti and finally the might of Merivale, where he ran Uccello restaurant for almost five years. He also ran the John & Peter Canteen for John Wilson. During this time David’s first son - and now sometimes sous chef - Archie was born. 

It was during David’s travels to Italy that he fell in love with the food, culture, music, people and ultimately this enable him to discover his inner nonna. He has never looked back. The seasonality of how Italians live, shop and cook resonated with him, and helps mould his cooking style today. “The fish market in Catania was life-changing for me, the fishmongers spruiking the freshness of the seafood, or just eating a simple grilled fillet of fish at small local places,” says David.  “I was also lucky enough to eat at my friends’ houses, their mothers and grandmothers cooking for us. I’d hang around in the kitchen taking notes and asking questions - I finally realised what real Italian food was.”

David now resides near Byron Bay in the Northern Rivers with partner Sarah, Archie and their son Lennox, where he produces pop-up food events through his catering business, Rōnin. When he’s not making delicious trays of his focaccia and grugnos for events, he loves spending his spare time cooking and eating with his family and friends at the table.