Executive Chef at Larks Restaurant

As a young man, Chef David Georgeson, was inspired to explore the culinary arts by his father who could, “cook something great out of anything”. At the age of 20 David graduated from Western Culinary Institute and in 2001 and began his career at the Hilton Reserve Country Club in Portland. In 2001, he accepted a restaurant position in Miami, Florida at the popular Fish 54 restaurant. One year later, David felt compelled to return to his roots and made his final move back to Southern Oregon where began his career at the Ashland Springs Hotel.

As Sous Chef, David spent many years working side by side with former Executive Chef, Damon Jones, and mastered the skill of utilizing the highest quality ingredients from local farms, wineries and artisans while creating cuisine that represents the best of what Oregon has to offer. In October of 2010, David was promoted to Larks Executive Restaurant Chef.

David is an avid outdoorsman and spends most of his free time out in nature fishing, hunting and scuba diving. His home is off the beaten path among the hills of the beautiful Rogue Valley, where he plans to stay. As Executive Chef of Larks Home Kitchen Cuisine, David continues his commitment to serve “Farm to Table” food that truly showcases Southern Oregon’s abundance, advocates healthy living and supports sustainability. You can contact him at: ChefDavid@AshlandSpringsHotel.com or 541-488-1700 x1021