Chef David Hill

Profile for David Hill

Thirty plus years’ experience in restaurant operations and culinary management. Leadership roles have included: Executive Chef/Director, Product Development Chef and Manager, Regional Manager, Head Chef, Culinary Entrepreneur, and Food and Beverage management. A CIA Graduate, Hill has been at the helm of many notable restaurants in Texas, Atlanta Georgia, San Francisco California, and Sacramento California leading the Farm to Fork dining movement for Chefs and Restauranteurs. Hill opened his very own restaurant in the Sacramento region, The Chef’s Table featuring sustainably farmed earthy regional American foods with a southern and ethnic twist on meats and seafood. After moving to Texas, he became the product development chef for Prepared foods for HEB as well as Regional Director for the Houston Division over 46 stores and Chefs. Hill’s last positions were as Executive Chef with Compass Group/Morrison living at Blue Skies of Texas for over 700 residents and as a Traveling Executive Chef/Interim Director for the Texas Region, the opening Chef for The Hacienda at Georgetown and currently as the Dining Services Director/Executive Chef for The Oscar at Georgetown.