David Teig is the Executive Chef of the iconic Palace Hotel in San Francisco. He began his career in hospitality as a chef working in private restaurants including Michelin Three-Star, Le Maison De Bricourt, in Cancale, France amongst others.
David transitioned to into hotels working with Starwood Hotels & Resorts and later with private hotel ownership groups where he designed and built large and complex food and beverage operations. More recently he worked with the Aimbridge Hospitality transitions teams travelling North America specializing in hotel openings.
Teig has been judging wines and olive oils in competition settings for years. He currently resides in San Francisco.