David HodsonChef de Cuisine
As Chef de Cuisine, David Hodson leads the kitchen at the Michelin-starred Bouchon Bistro in Yountville. In this role, he maintains the quality and high standards of the restaurant using the execution and techniques he acquired during his nine-year tenure working in Chef Thomas Keller’s kitchens.
Hodson started his career at Bouchon Bistro in Yountville in 2009. With hard work, determination and focus, he was quickly promoted to sous chef. Realizing that he wanted to continue learning, he jumped at the opportunity to move to The French Laundry in 2014, where he started as a commis and worked his way through each station to become a sous chef in 2016.
In January 2018, Hodson assumed his current position as Chef de Cuisine at Bouchon Bistro, Yountville.
Prior to joining the Bouchon Bistro, Hodson worked for a year in the kitchen at The Camelback Inn in Phoenix, Az. Like Chef Keller, Hodson also became interested in the culinary profession while working as a part-time dishwasher early on in his career. Witnessing how professional chefs work and collaborate was all the inspiration he needed to pursue culinary school.
Hodson was a 2015 recipient of the Ment’or BKB Foundation’s Grant Program which allowed him to further his career through staging in several highly-acclaimed New York restaurants. His education also includes an Associates Degree in Culinary Arts from Le Cordon Bleu in Scottsdale, Az.