K. David Clawson
 Member since: April 1, 2013
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 Profile
After a brief introduction to French Cuisine in a neighborhood bistro in Northern Virginia, K. David Clawson was recommended by his first mentoring chef to work at La Caravelle Restaurant in New York City. Known for the finest rendition of French Classical Cuisine at the time, he worked his way through La Caravelle's kitchen to the coveted Saucier position where he developed a talent in meat cookery and soup, stock and sauce preparations.
Seeking more modern influences, David experienced the culinary wizardry of Daniel Boulud at the Westbury Hotel and the Plaza Athénée before leaving New York for a position at the up in coming Inn at Little Washington working with Patrick O'Connell near where he grew up in the Virginia countryside.
The Ritz Carlton Hotel Company recruited young Chef Clawson where he started as a Restaurant Chef for the Buckhead Atlanta property and was promoted to Executive Sous Chef at the Pentagon City and Tyson's Corner properties in Virginia. As an elite member of the Culinary Opening Team, David assisted in the opening of many new hotels as part of the Ritz Carlton expansion of the early 90's.
As a first time Executive Chef, David accepted the position to lead the culinary team of the Hotel Nikko Atlanta in Buckhead. This impressive hotel consistently enjoyed honors as one of the top 100 Hotels Worldwide.
An extraordinary opportunity was offered to Chef Clawson to re-open the former Park Hyatt San Francisco Hotel as the first Le Meridien Hotel in North America for Starwood's newly acquired brand. He developed the hotels business catering, social banquet and the restaurant, Park Grill, into the power breakfast and lunch destination for the San Francisco Financial District.
Chef Clawson joined Vail Resorts at the Lodge at Vail, bringing his wealth of knowledge managing culinary departments in the luxury resort and fine dining environments. He was quickly recognized as the leader of the hotels food and beverage department as he implemented his quality vision as the director of Food and Beverage and the Executive Chef. In 2008, Chef Clawson was promoted to a position as Executive Chef of Vail Mountain Dining at the Game Creek Club and Restaurant.
A Hospitality Professional for over two decades, David is dedicated to leading Food and Beverage and Culinary departments to the highest standards of genuine service standards and unpretentious food production.
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| Email: kdavidclawson@me.com |
| Website: www.chefclawson.com |
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