David Duron, Chef
David Duron's journey in the culinary world began as a young child, helping his family in the kitchen, instilling a passion for cooking from an early age. He later pursued formal culinary education, graduating from the esteemed California Culinary Academy in San Francisco in 1994.
His remarkable tenure at The Inn at Spanish Bay began following graduation 1994, where he embarked on a remarkable journey of growth and achievement. Over the years, David has climbed the culinary ladder, starting as a Pantry Cook and steadily advancing to the role of Banquet Chef, before moving on to expand his horizons and refine his craft with the Big Sur Lodge, Bon Appétit Management Company, Big Al's and Cal Lutheran University. He returned home to The Inn at Spanish Bay as an Executive Sou Chef in November 2021.
In his current role, David collaborates closely with Chef Rod Uncangco to deliver exceptional dining experiences to guests. He understands the importance of consistency and has learned a valuable lesson along the way – "You are only as good as the last meal or event you served."
His ideal meal: A perfectly cooked prime rib paired with roasted garlic mashed potatoes, sauteed green beans and au jus, served with a bottle of Tobin James Zinfandel and shared with his wife and son.
