Chef David Hill's style of cuisine has been described as "earthy European classic" with an emphasis on local products, organics, and farm specific foods. With a deep respect for the classical foundations, Hill is known for putting a fanciful twist on his food.
A CIA Graduate, Hill did stints in his hometown of Oklahoma City under Kurt Fleisfresser at The Coach House and then made a pilgrimage to Atlanta Georgia to study under French Master Chef Jean Banchet and Tom Coohill at the acclaimed Ciboulette Restaurant. He then worked for the Peasant Restaurant group over two of their restaurants during the Atlanta Olympics, was partner in a upscale bohemian cafe, and Executive Chef of a prime steakhouse, Coohill's, Executive Chef for Horseshoe Bar Grill and Beermann's Beerwerks, before making the move to be the Executive Chef for Winchester County Club ,as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Sacramento, and most recently as the Executive Chef for G.V. Hurley's, featuring sustainably farmed regional American foods.
The Chef's Table is proud to be associated with Slow Food USA, Share Our Strength, Chef's Collaborative, and the American Culinary Federation
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