Life of a Chef  

After a brief introduction to French Cuisine in a neighborhood bistro in Northern Virginia, David Clawson was recommended by his first mentoring chef to work at La Caravelle Restaurant in New York City.  Known for the finest rendition of French Classical Cuisine at the time, he worked his way through La Caravelle's kitchen to the coveted Saucier position where he developed a talent in meat cookery, soup, stock and sauce preparations.

Seeking more modern influences, David experienced the culinary wizardry of Daniel Boulud at the Westbury Hotel and the Plaza Athénée before leaving New York for a position at the up in coming Inn at Little Washington working with Patrick O'Connell near where he grew up in the Virginia countryside.

The Ritz Carlton Hotel Company recruited young Chef Clawson where he started as a Restaurant Chef for the Buckhead Atlanta property and was promoted to Executive Sous Chef at the Pentagon City and Tyson's Corner properties in Virginia.  As an elite member of the Culinary Opening Team of the early 90's, David assisted in the opening of many new hotels as part of the Ritz Carlton expansion and were awarded the Malcolm Baldrige National Quality Award.

As a first time Executive Chef, David accepted the position to lead the culinary team of the Hotel Nikko Atlanta in Buckhead.  In addition to being named "The Best Performer of the Year" in January 1996 by managers of 38 Nikko properties across the world, Hotel Nikko Atlanta was rated by Conde Nast Traveler as one of the best 100 Places to Stay in the world.

An extraordinary opportunity was offered to Chef Clawson to re-open the former Park Hyatt San Francisco Hotel as the first Le Meridien Hotel in North America for Starwood's newly acquired brand.  He developed the hotels business catering, social banquet and the restaurant, Park Grill, into the power breakfast and lunch destination for the San Francisco Financial District.

Chef Clawson joined Vail Resorts at the Lodge at Vail, bringing his wealth of knowledge managing culinary departments in the luxury resort and fine dining environments.  He was soon recognized as the leader of the hotels food and beverage department as he implemented his quality vision as the Director of Food and Beverage and the Executive Chef.  Chef Clawson was promoted to a position as an Executive Chef of Vail Mountain Dining at the Game Creek Club and Restaurant.

David has recently completed his first solo project, "david clawson restaurant", and enjoyed great success creating transcendent food, genuine service and providing memorable experiences in his eponymously titled restaurant. The restaurant was awarded the "Best of Las Vegas" for 2015.

Chef David Clawson is dedicated to quality Food and Beverage and Culinary operations and promotes the highest level of genuine service standards and unpretentious food production.