As chef de cuisine of Bouchon Bistro in Beverly Hills, David Hands oversees all aspects of cuisine for the classic French bistro. A British expat or Brummie, as he is known to be called in his native West Midlands, David joined the Thomas Keller Restaurant Group at Per Se in 2007. Having come a long way from his first catering job at the Malt Shovel in Barston, it was only four years prior that his career began to accelerate at Country House Hotel, Gidleigh Park in Devon. Under the guidance of two-star Michelin chef Michael Caines, he quickly rose from commis to sous chef.
David was offered the position of chef de partie at Per Se in August of 2007, where he worked for two years. David opened Bouchon Bistro as sous chef in February 2009, securing the position of executive sous chef just one year later and chef de cuisine in October 2012.
Dedicated to preserving the integrity of traditional French cooking and Chef Thomas Keller’s attention to detail, David is honored by the challenge of guiding Bouchon Bistro through its continuing evolution.