Executive Chef David Cordova-

            David’s trademark culinary style has been heavily influenced by his worldwide travels, and a Filipino Culture where every occasion, family event, or holiday revolved around great food. David is a hands-on, self taught chef whose knowledge of global cuisine and ingredients, and  use of seasonal and fresh local products are staples in his cooking.

            While attending the University of Utah, David got hooked on cooking as he worked at local restaurants to help pay his way through school. He began his self taught tutelage with longtime friend and restauranteur Riccardo Esparza of Al Forno,  and Urban Bistro. He then honed his skills and techniques at the upscale Il Sansovino Ristorante. Under the mentorship of New York City transplant and Salt Lake City restaurant icon Walter Nassi, David quickly worked his way to the Sous Chef position, and eventually took the reins as Chef.

            From Salt Lake City, Chef Cordova moved to the Hamptons in New York, where he worked under Starr Boggs protégé Timothy Trill at the Westhampton Country Club, and as the Executive Chef at the exclusive La Ronde Beach Club in Westhampton Beach, NY. He then made his way down to Delray Beach, Fl where he helped open Sopra on Atlantic Ave. with renown Palm Beach Chef Glen Manfra of Bice, Amici, and Vic and Angelo’s.

            Most recently, Chef David Cordova held the position of Executive Chef at Eastpointe Golf and Racquet Country Club in Palm Beach Gardens, and now brings his new global cuisine with Pan-Asian accents to the Sundy House in Delray Beach, Florida.


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