Pastry Chef David Collier grew up in Virginia in a family where food was always a high priority. He took advantage of summers spent in the rural Tidewater region of southern Virginia, in his grandmother’s garden and kitchen which gave him a chance to develop a love of food in its most natural and basic forms. He began work in the hospitality industry in his teens and has never lost the desire to make his guests happy. Chef Collier began his culinary career in 1997 in the savory side of the kitchen. He quickly found a calling and passion in pastry and attended L’Academie de Cuisine in Gaithersburg, MD in 1999, graduating with distinction.
In 2000, David joined The Ritz-Carlton, Tysons Corner and from there he began an extended stint in the independent restaurant scene at Restaurant 7 in 2002, Kinkead’s Colvin Run Tavern in 2003 and finally as Corporate Pastry Chef for Kinkead’s until his relocation in 2007 to Dallas, Texas, where he joined The Rosewood Mansion on Turtle Creek in the position of Executive Pastry Chef. He was an integral part of the culinary leadership during the re-launch of the iconic restaurant & oversaw the pastry program of what was then the only 5 -star luxury hotel in Texas. It was during his time at The Mansion, Chef David received the honor of being named a Semifinalist for National Pastry Chef of the Year by The James Beard Foundation in 2009. Also, during his time in Texas, Chef David taught at the Dallas Chocolate Expo as well as the Ikea Celebrity Kitchen at the Texas State Fair.
When family matters called for a change, Chef David moved back to his native Virginia and took over the pastry program at the Ritz-Carlton Pentagon City. His time there has included articles in USA Today as well as an appearance on The Today Show.
Feeling that his work in Dallas was left unfinished he returned to open Spoon Bar & Kitchen and Knife Modern Steak with Chef John Tesar, both of which were named in multiple publications’ top restaurants. Chef David has also appeared in numerous publications such as D Magazine, USA Today, Washingtonian, Patron, Dessert Professional and Pastry Art and Design as well as Eater.
When it was time to return to the Northern Virginia area, Chef Collier’s career took him to two Capital City landmarks; the Michelin starred Blue Duck Tavern and the classic 1789 prior to joining the Plan Do See America team in opening American Son at The Eaton Hotel where he oversees all pastry production for the six food and beverage outlets.
Chef Collier’s style blends classic flavor combinations with modern presentations and reimaginings. He lists plated desserts and chocolate bonbon production as his favorite technical aspects of the profession as well as the opportunity to surprise and delight guests and share his experience and knowledge with his staff. He enjoys spending his spare time with his wife, a Kindergarten teacher, and two sons. Chef Collier also is an avid basketball player and knife maker, specializing in bespoke kitchen cutlery.