Executive Principal | New York, NY
As Executive Principal, David is heavily involved in planning, concept, and schematic design, and oversees the design process. He creates and drives the project vision, adheres to programming, and provides strategic planning. He is instrumental in guiding the culinary design team to remain focused on design intent and goals through completion.
Before entering the world of culinary design, he earned his stripes as an executive chef, hotel corporate food and beverage director, and hotel design/construction director. While this “renaissance-man” was wandering, he picked up techniques, trends, and knowledge valuable to create a unique, hands-on, approach to the design process. Dave has a passion to do it right the first time for the people who work there day-in-and-day-out. He understands the needs of chefs and managers, and knows first-hand what it takes to create a successful operation. Dave has completed dozens of projects in almost every sector and in many time zones. He is a graduate of The Culinary Institute of America, holds a degree in American cultural history, and has served as an adjunct instructor at Johnson and Wales University, Denver, teaching Foodservice Design and Analysis. He is currently based in western New York serving Ricca’s clients throughout the world.
YEARS WITH RICCA
University of Rochester, Ph.D. (ABD)
University of Rochester, Bachelor of Arts
Culinary Institute of America, Associate in Occupational Studies
David served as a Judge for the Kitchen Innovation Awards presented by the National Restaurant Association
SELECT HEALTHCARE EXPERIENCE
Penrose St. Francis Hospital, Colorado Springs, CO
Sunrise at East 56th Senior Living, New York, NY
Oregon Health & Science University, Portland, OR
Coldstream Crossing, East Pikeland, PA
Ruby Memorial Hospital, Morgantown, WV
New National Cancer Institute, Cairo, Egypt
King Abdullah Center for Cancer & Liver, Riyadh, Saudi Arabia
SELECT EDUCATION EXPERIENCE
Caltech, Pasadena, CA
Yale University, New Haven, CT
University of Notre Dame, South Bend, ID
Princeton University, Princeton, NJ
Rutgers University, New Brunswick, NJ
Institute for Food, Nutrition & Health
Seton Hall University, South Orange, NJ
Fordham University, Bronx, NY
SELECT HOSPITALITY EXPERIENCE
Mercado Hudson Yards, Food Hall, New York, NY
Four Seasons Resorts, 16 Locations
Embassy Suites, Multiple Projects
Hilton Hotels, Multiple Projects
Hyatt Regency, Multiple Projects
Sheraton Hotel, Anaheim, CA
Seattle-Tacoma International Airport, Alaska Air Club Seattle, WA
Grand Hyatt Convention Hotel, Seattle, WA
Half Moon Resort, Montego Bay, Jamaica
Tryall Club, Montego Bay, Jamaica
Fairmont Hamilton Princess & Beach Club, Hamilton, Bermuda
SELECT PUBLIC ASSEMBLY EXPERIENCE
San Jose Convention Center Expansion, San Jose, CA
Cleveland Convention Center & Global Center for Health Innovations, Cleveland, OH
Washington State Convention Center Expansion, Seattle, WA
SELECT CORPORATE EXPERIENCE
American Red Cross Cafe, Pomona, CA
KPMG, Orlando, FL
Microsoft, Redmond, WA
High Tech Company, New York, NY
Co-Working Space 331 Park Avenue, New York, NY
Lesson(s) learned from your parents that's always stuck with you?
"Less said is best said."
"Dress the part if you want to get the part."
"Love is not really in what you say, but in what you do."
"It's nice to be important, but it's more important to be nice."
Spoiling my grandkids.
Who would play you in a movie of your life?
What accomplishment(s) are you most proud of?
Three beautiful grown children who are all good friends now, and I opened a restaurant in 1978 that is still open and successful.
Most unusual thing you've ever eaten?
Monkey brains and camel.
If you could take a 6-month sabbatical what would you do?
Stage (apprentice) at Eleven Madison Park restaurant with Chef Daniel Humm.