As chef de cuisine, David Hands leads the kitchen and oversees all aspects of the culinary operations for Thomas Keller’s Bouchon, Bar Bouchon and Bouchon Bakery in Beverly Hills. He was appointed to this position in 2012, after having opened the restaurant in 2009, serving as a sous chef and later as executive sous chef.
Prior to his growth with Bouchon in Beverly Hills, David began his career in the U.S. in 2007 working as a chef de partie at Per Se in New York, Chef Keller’s second three-star Michelin restaurant. Working at Per Se, David came to understand and appreciate Chef Keller’s attention to detail and high standards, which he imparts to his team in Beverly Hills.
Earlier in his career, David staged in some of the best restaurants in the United Kingdom, including Restaurant Gordon Ramsay, The Fat Duck and The Waterside Inn. After his first job at the age of 14 at Malt Shovel in Barston, he worked at a few other gastropubs before moving on to the two-star Michelin restaurant at Gidleigh Park Hotel in Devon, where he was hired as a commis and quickly promoted to sous chef.
In 2013, David was recognized as one of Zagat’s “30 Under 30” in Los Angeles, and several years prior, he received the British Academy of Gastronomes Egon Ronay Student Chef of the Year Award (2002).
David attended culinary school in England at the University College Birmingham, formerly the Birmingham College of Food, Tourism and Creative Studies.