About David
New Jersey born Chef David Oland has been a professional chef and culinary school instructor for more than 30 years. He is a Certified Executive Chef with the American Culinary Federation and holds a B.B.A from Strayer University in Hotel Management, where he graduated Summa Cum Laude. With work experience in major cities in the US and abroad, Chef David has worked for the Grand Hyatt Hotel in New York City, Chef David Burke, and as the Executive Chef of the award-winning French restaurant Montparnasse, outside of Chicago. His first restaurant French Country Bistro was a Chicago Magazine, Best New Restaurant of 1999.
Chef David was an Instructor at Kendall College School for Culinary Arts in Chicago and the revered French Culinary Institute in New York City. On the opening team of Chicago’s Eataly, he helped launch the operation to positive reviews and financial success. As an Executive Task Force Chef, Chef Davidreinvigorated hotels and resorts around the U.S., having an immediate impact on each Food & Beverage operation post-Covid. His most recent kitchens, at The Blackstone Hotel in Chicago, landed him not only on Chicago Magazines Hot List,but also in Eater Chicago’s Best Hotel Restaurant.
Chef David is excited to bring his vast experience to Elawa Farm Foundation, where he will lead the organization’s culinary education and workforce development initiatives.
Favorite produce from the garden: Tomatoes
Favorite flower found at Elawa Farm: Elderflowers