David M. Peck
Naples
Summary
Award-winning Executive Chef with 25+ years of experience leading high-performing culinary teams in fine dining, luxury hospitality, and high-volume operations. Proven track record of driving profitability, elevating guest experiences, and launching successful restaurant concepts in partnership with industry icons. Passionate about innovation, operational excellence, and delivering exceptional guest satisfaction.
Overview
21
21
years of professional experience
Work History
Corporate Executive Chef
Mina Group
07.2025 - Current
- Spearhead new restaurant openings and ongoing projects for Michelin-starred Chef Michael Mina.
- Support leadership teams with staffing, training, menu development, and operational SOPs.
- Drive profitability and guest satisfaction across properties generating $12M–$15M+ annually.
- Collaborate with Marriott and Four Seasons partners to ensure brand consistency and excellence.
Executive Chef
Sea Salt St. Pete / Grappino
12.2019 - 03.2025
- Directed daily operations of $8M+ fine dining kitchen within a $35M restaurant group.
- Reduced labor and food costs significantly through strategic planning and execution.
- Led hiring, training, and development of large culinary teams while maintaining high quality standards.
Chef/Owner
Chacos Catering & Food Truck
05.2013 - 11.2019
- Built and operated award-winning food truck and catering business with $395K annual revenue and 40% profit margin.
- Managed all aspects of operations, marketing, and customer relations.
- Developed a scalable business model and strong brand presence across South Florida.
Executive Chef
Tap 42
04.2012 - 01.2013
- Helped develop and fine tune a $10M/Yr concept
- Elevated food quality and increased sales by $500K annually while reducing food costs by 5%.
- Created systems and menu standards that contributed to Tap 42’s successful franchise expansion.
Chef/General Manager
Catch 53 / GHE Management
11.2010 - 12.2011
- Developed restaurant concept, menus, and operational procedures from the ground up.
- Oversaw FOH and BOH operations, staff training, and service execution.
Executive Chef
Morada Bay Beach Café
04.2009 - 12.2010
- Managed lunch and dinner operations for $24M/year upscale resort property ensuring compliance with health and safety regulations.
- Developed seasonal menus emphasizing local ingredients and culinary trends.
- Reduced labor and food costs by 7% and 5% respectively.
- Boosted TripAdvisor/Yelp ratings from 3.7 to 4.8.
Executive Sous Chef
Nove Italiano
02.2007 - 09.2008
- Opened restaurant and led training for kitchen and FOH staff.
- Managed daily operations, cost control, and service execution.
Tournant
Nana Restaurant, Hilton Anatole
08.2006 - 02.2007
- Implemented sous-vide and molecular gastronomy techniques.
- Managed meat/fish fabrication and station execution.
- 1610 room hotel with 300,000 square feet of onsite banquet space.
Jr. Sous Chef
Nobu Dallas
06.2005 - 07.2006
- Maintained food quality and consistency in $6M+ annual revenue restaurant.
- Worked under Nobu Matsuhisa, contributing to high culinary standards and innovation.
Education
A.S. - Culinary Arts & Sciences
Johnson & Wales University
Miami, FL05-2005
Skills
- Leadership & Team Development: Staff training, coaching, and performance management
- Operational Excellence: SOP creation, scheduling, vendor relations, and service optimization
- Culinary Innovation: Menu & recipe development, concept creation, and trend adaptation
- Financial Acumen: P&L management, cost control, budgeting, and profitability strategies
- Event Execution: High-volume banquets, catering, and special events
- Compliance & Safety: Food safety, HR compliance, and sanitation standards
- Culinary expertise & Creativity with attention to detail
- Fine dining and high volume experience through several cuisines
- Strong work ethic
- Hospitality Focused & Results Driven
- Excellent Problem Solving
- Customer relationship management
- Effective communication
- Team collaboration
Additional Information
- Additional experience and references available upon request.
- Fluent in English and Conversational Spanish
- Proficient in Microsoft Office Suite, Toast (and other POS)
Timeline
Corporate Executive Chef
Mina Group
07.2025 - Current
Executive Chef
Sea Salt St. Pete / Grappino
12.2019 - 03.2025
Chef/Owner
Chacos Catering & Food Truck
05.2013 - 11.2019
Executive Chef
Tap 42
04.2012 - 01.2013
Chef/General Manager
Catch 53 / GHE Management
11.2010 - 12.2011
Executive Chef
Morada Bay Beach Café
04.2009 - 12.2010
Executive Sous Chef
Nove Italiano
02.2007 - 09.2008
Tournant
Nana Restaurant, Hilton Anatole
08.2006 - 02.2007
Jr. Sous Chef
Nobu Dallas
06.2005 - 07.2006
A.S. - Culinary Arts & Sciences
Johnson & Wales University