David Stevens

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), Dolder Grand (Zurich) and the Four Seasons Hotels (London/Dublin/Houston/San Francisco). He joined Caprice Holdings Limited as Pastry Chef at The Ivy in 1997 before leaving to start his own business, Proof is in the Pudding, which he operated for eight years. He joined The Wolseley Hospitality Group in 2014 as Head Pastry Chef at The Wolseley before becoming Head Chef in 2017. In 2022, David was promoted to Group Executive Chef.