Chef Profile
Apprenticing at the renowned Regal Constellation Hotel under distinguished European & Canadian Chefs David quickly grasped onto his passion for the art of cooking. Catering for thousands gave him the attention to detail, concept of timing and the ability to transform a simple ingredient in to something delectable.
Upon completing his apprenticeship he moved onto the very reputable “Auberge Du Pommier” in Toronto. Were he further heightened his skills on taste and artistic presentation. His journey continued to the classy French Bistro “Crush Wine Bar” also in Toronto, where he moved into the Sous Chef position very quickly. Honing in on another level of the food industry. His skills & experience took him out of the city and to the Mill Croft Inn & Spa in Alton where he excelled at his Sous Chef position. Thus bringing him to Orange Tree Fine Catering with his knowledge and experience gained him the Catering Chef position.
David’s casual yet elegant approach to food creates innovative and diverse recipes. From large corporate function to small intimate dinners David has created menus suited to all. David looks forward to working with all potential clients and customizing your menu.
David believes in an Organic and Natural life style. Here at Orange Tree Fine Catering we try to obtain the freshest local products whenever possible. We also believe strongly in helping with the environment and leaving the “smallest carbon footprint”.
“Let Food Be our Medicine, Let Medicine Be our Food” Hippocrates
Chef David Howie