CHEF JAMES DAVID EVERETT II

Chef David Everett was born in 1960 in Wiesbaden, Germany. David's father, now a retired Air Force Colonel, originally came from North Carolina, while his mother was a native of Williamsburg, Virginia. David's ties to Williamsburg have always been strong, often visiting his grandfather, Dr. J. R. Tucker, here during his childhood. While he enjoyed his connections to Williamsburg, David grew up in Southern Florida, attending both high school and college there.

At 12 Everett began his culinary career, almost by accident, when he took a job as a dishwasher at what happened to be the best restaurant in town. The thought of cooking professionally never crossed his mind, as there were far more important concerns at the time, namely surfing and tennis. As uncommitted as he may have been about cooking, David was not without direction. Tennis became his passion, and he spent two years on the professional tour while still in his teens.

Meanwhile, David discovered a personal mentor in Dr. James Wilson Tiller, a professor from NYU who exposed David to alternative educational theory. At 21, Everett graduated from Rollins College with a B.S. in Social Science and a growing interest in education. He took a position teaching and coaching tennis in Florida. During this time, however, David continued in his culinary career, developing not only his cooking techniques but also his leadership skills.

A turning point came in 1984, as David began to feel more and more at home in a professional kitchen. Moving to Orlando, he took on a series of challenges for Walt Disney World, highlighted by his tenure at The Contemporary Resort Hotel and the opening of EPCOT Center. While assisting in the culinary extern program, Everett began what would become a long affiliation with the CIA (Culinary Institute of America) and Johnson & Wales culinary programs. David became deeply involved with the practical education of aspiring chefs, a passion that he would take with him to his future endeavors. After leaving Disney, David took the position of Special Events Chef for The Colonial Williamsburg Foundation.

With his reputation now becoming well established, David next joined the Fisher Hotel Group and opened Chardonnay, the signature restaurant in The Park Terrace Hotel in Washington, D.C. David's instinct and passion for cooking led Phyllis Richmond, food critic of The Washington Post, to write that David's food was "impressive. There is attention to careful cooking and quality.. Outstanding both on the tongue and on the palate" During his tenure at Chardonnay, David's ingredient-driven, uncluttered style of cuisine became his culinary forte.

As Fisher Hotel Group took on more projects, the directors looked to David to manage that growth. He first took on the opening of La Rive in New Jersey followed by the refurbishing of The Georgetown Inn in Washington, D.C.

In 1990 David had the opportunity to become Executive Chef at The Dining Room at Ford's Colony in Williamsburg Virginia. In 1992, David took on the additional responsibilities of Director of Food and Beverage, raising the profile of The Dining Room to a nationally recognized establishment that personified excellence in dining. During his more than thirteen year tenure David presided over the addition of two new casual restaurants, a café, the creation of a banquet department and a two year, multi-million dollar renovation of the clubhouse.

Recognized with the industry's top honor, AAA's Five Diamond Award, for 9 consecutive years, David has also received the prestigious DiRoNA Award (Distinguished Restaurants of North America) for 10 years. He has had the distinction of cooking at the James Beard House in NY City on multiple occasions. Last year, David was invited to serve as Virginia's representative during the 2002 Olympic Winter Games, hosting a dinner for the US Olympic Committee. He is a Certified Executive Chef by the American Culinary Federation (ACF), has been inducted into the American Academy of Chefs, twice named ACF Chef of the Year, awarded dozens of Culinary Medals, Best of Shows, and has received Special Judges Awards for Artistry and Technical Perfection.

Chef Everett has been featured in many major food publications including Gourmet Magazine, Culinary Trends, Food and Wine, Southern Living, Sunset Magazine, The Wine Spectator, Wine and Spirit, Food Arts, Restaurants and Institutions, The National Culinary Review, The New York Times, The Washington Post, Washingtonian Magazine, The Baltimore Sun, The Daily Press, The Richmond Times Dispatch, USA Today and Dossier. He has participated and hosted charity events for the Make-A-Wish Foundation, American Cancer Society, Muscular Dystrophy, and dozens of special interest fundraising efforts throughout the U.S.

His cuisine and experience have brought him to work side by side with such notables as Paul Bocuse, Jean-Louis Palladin, Charlie Trotter, Lydia Shire, Paul Prudhomme, Michel Richard, Roberto Donna, Guenter Seeger, Dean Fearing, Robert Waggoner, Jeff Buben, and Todd English, in addition to a host of others. His long time friend and fellow chef, Jimmy Sneed said of David, "Not many chefs have the layers and layers of learning that he has. A lot of chef's simply aren't that comfortable cooking. Dave learned the right way. He's a patient teacher and runs an even tempered kitchen."

In 1989, David married Kathryn Tawes and together they have three daughters, in addition to David's daughter from an earlier marriage. Kathryn, who took her degree in Interior Design and Art from Virginia Tech, was responsible for the design and décor of renovations of the clubhouse and dining facilities at Ford's Colony and continues to play a key role in the design of the ongoing project.