Four Seasons Hotel and Private Residences Nashville
- 100 Demonbreun Street, Nashville, Tennessee, 37201, USA
Four Seasons Tenure
- Since 2021
- First Four Seasons Assignment: Banquet Sous Chef, Four Seasons Chicago
- Four Seasons Hotel Chicago; Park Hyatt, Chicago; Acadia, Chicago; Grace, Chicago; Osteria Langhe, Chicago; Three Blue Ducks, Bondi Beach, Australia; Grand Hyatt, Dallas-Fort Worth; The Westlake Inn, Westlake, California
- Associate in Culinary Arts, Los Angeles Mission College, Los Angeles, California
- Van Nuys, California, USA
- English, Spanish
- Foo Fighters, The Doors, Smashing Pumpkins. Click here to experience David’s playlist.
Born and raised in the sunny San Fernando Valley, Sous Chef David Gutierrez’s first glimpse at the hospitality industry came from inside the four walls of a home economics class at Van Nuys High School.
He worked his way through culinary school at Los Angeles Mission College as chef de partie at Westlake Village Inn where he prepped veggies, cleaned everything in sight, and mastered his ability to work long hours without stopping. His first promotion came quickly on a Friday night with a full house when someone walked off the line. David didn’t hesitate to step up. From there on, he immersed himself in the inner workings of a well-organized kitchen and moved through ranks to executive sous chef after culinary school.
With a longing to travel and live somewhere new, he left Southern California for the Grand Hyatt in Dallas, Texas. One year later, he quit his job, booked a flight to New Zealand and traveled for a month before landing in Sydney, Australia, where he was quickly hired as a breakfast cook at Three Blue Ducks in Byron Bay.
He moved back to the States a year later and eventually landed in Chicago. There he absorbed the world of fine dining, one luxury experience at a time - first at Osteria Langhe, then the Michelin-starred Grace and last at Acadia. Each restaurant added to his ever-expanding skill set, from making pasta to running an immaculately clean kitchen to elevating the back of the house.
He joined Four Seasons Hotel Chicago as Sous Chef under Chef Tristan Baker in November 2021 and celebrated his one-year anniversary with Four Seasons under Chef Aniello “Nello” Turco at Four Seasons Hotel Nashville. “It’s rare to have an opportunity to work with a chef as energetic and passionate about food as Chef Nello,” says David. “Together, we have energy and creativity that bounces off one another, and we are excited to bring that experience to Nashville.”
Nashville is a place David has always wanted to experience, and he is seizing the great opportunities that come with living in a growing city. Most of all, he is thrilled to serve under the leadership of Chef Nello and believes their unmatched energy and creativity is guaranteed to delight guests. Outside the kitchen, David can be found connecting with nature on a long walk or strolling through local farmers’ markets.