About the Chef
Chef David Hall has been cooking
since he was 9 years old! His first
cooking assignment was making
biscuits for dinner, cooking alongside
his father, several nights a week. He
became his dad's sous chef, learning
everything from preparation to grilling
to braising to pitting over one
hundred pounds of meat for the
annual church bar-b-que.
The more time he spent in the
kitchen, the more he dreamt about
becoming a chef. As a father of three
kids, it was important to him to
introduce his children to a myriad of
culinary experiences. As such, his
two sons embrace his passion for
cooking, experimentation and creating
new recipes on the fly.
since he was 9 years old! His first
cooking assignment was making
biscuits for dinner, cooking alongside
his father, several nights a week. He
became his dad's sous chef, learning
everything from preparation to grilling
to braising to pitting over one
hundred pounds of meat for the
annual church bar-b-que.
The more time he spent in the
kitchen, the more he dreamt about
becoming a chef. As a father of three
kids, it was important to him to
introduce his children to a myriad of
culinary experiences. As such, his
two sons embrace his passion for
cooking, experimentation and creating
new recipes on the fly.
Thyme for a Chef, LLC PO Box 94101, Phoenix, Arizona 85070 - - 480.861.1082
Chef David recently had the privilege and high
honor of co-creating items for an evening
specials at a new hot and exciting restaurant
in Old Town Scottsdale, Eddie's House, owned
by Chef Eddie Matney, Phoenix Magazine's #1
Chef for five years running. Be sure to check
out Eddie’s House. You will be delighted with
his awesome menu and extremely attentive
and knowledgeable wait staff. Be sure to try
the “What’s-In-This?” steak. It is an incredibly
savory stuffed steak wrapped in mashed
potatoes, rolled in Parmesan cheese then
deep-fried! His meatloaf is like nothing you've
ever tasted. Tell Chef Eddie Chef David sent
you.
honor of co-creating items for an evening
specials at a new hot and exciting restaurant
in Old Town Scottsdale, Eddie's House, owned
by Chef Eddie Matney, Phoenix Magazine's #1
Chef for five years running. Be sure to check
out Eddie’s House. You will be delighted with
his awesome menu and extremely attentive
and knowledgeable wait staff. Be sure to try
the “What’s-In-This?” steak. It is an incredibly
savory stuffed steak wrapped in mashed
potatoes, rolled in Parmesan cheese then
deep-fried! His meatloaf is like nothing you've
ever tasted. Tell Chef Eddie Chef David sent
you.
With Chef David's significant process
engineering background, he applies his training
to the culinary arts, employing both science
and creativity to bring you exceptional savory
culinary experiences. Chef David competed in
brewing competitions, winning ribbons in the
Russian Imperial Stout, Pale-Ale, and Scottish
Ale categories. Through his international and
domestic travels, Chef David has garnered
recipes and techniques from leading chefs of
restaurants around the world.
What makes Chef David unique is his ability to
prepare menus customized around the
customer's special needs such as gluten-free,
dairy-free, yeast-free, as well as physical
engineering background, he applies his training
to the culinary arts, employing both science
and creativity to bring you exceptional savory
culinary experiences. Chef David competed in
brewing competitions, winning ribbons in the
Russian Imperial Stout, Pale-Ale, and Scottish
Ale categories. Through his international and
domestic travels, Chef David has garnered
recipes and techniques from leading chefs of
restaurants around the world.
What makes Chef David unique is his ability to
prepare menus customized around the
customer's special needs such as gluten-free,
dairy-free, yeast-free, as well as physical
Chef David is a graduate of the Culinary Business Academy and Premier Member of
the United States Personal Chef Association (USPCA). He teaches cooking classes at
several Whole Foods stores in the Phoenix Metro area. He also taught at the 2010
national USPCA conference in Denver. Chef David is a certified gluten-free chef
holding the "GF Absolutely" certification to produce gluten-free safe foods. He has
attended the Culinary Institute of America - Asian Cuisine Program.
the United States Personal Chef Association (USPCA). He teaches cooking classes at
several Whole Foods stores in the Phoenix Metro area. He also taught at the 2010
national USPCA conference in Denver. Chef David is a certified gluten-free chef
holding the "GF Absolutely" certification to produce gluten-free safe foods. He has
attended the Culinary Institute of America - Asian Cuisine Program.
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
Copyright 2010, Thyme for a Chef, LLC. All rights reserved.
Chef David had the honor of being
asked to participate in a fundraiser for
the Arts Council of the North Valley.
Famous movie director and Arizona
Vinter, Sam Pillsbury was the guest of
honor showcasing some of his
outstanding wines. Chef David
designed a five course dinner paired
nicely with his wines. The evening
was a great success. The Petite
Syrah and his dry Rose' were
awesome as was the Diva wine used
to braise the beef. Mmmm. Come
back soon for a review of some of his
wines (in the Resources page).
asked to participate in a fundraiser for
the Arts Council of the North Valley.
Famous movie director and Arizona
Vinter, Sam Pillsbury was the guest of
honor showcasing some of his
outstanding wines. Chef David
designed a five course dinner paired
nicely with his wines. The evening
was a great success. The Petite
Syrah and his dry Rose' were
awesome as was the Diva wine used
to braise the beef. Mmmm. Come
back soon for a review of some of his
wines (in the Resources page).
As a certified Gluten-free Personal Chef, Chef David is actively involved in working
with professional health care providers treating patients with Celiac disease and
gluten intolerance, as well as Autism (also linked to gluten). Chef David is
passionately involved in education and training, working with support groups and
families that live with these challenging medical conditions, and learning how to live
gluten-free. Some of the articles he wrote are found in the Resources page.
Chef David, having grown up in the southwest, offers classical and contemporary
southwest dishes, as well as Asian and European cuisines. Smoking racks of ribs
(and everything he can get his hands on), cooking outdoors, grilling and bar-b-que
are his favorites pastimes, especially when joined by his entire family.
with professional health care providers treating patients with Celiac disease and
gluten intolerance, as well as Autism (also linked to gluten). Chef David is
passionately involved in education and training, working with support groups and
families that live with these challenging medical conditions, and learning how to live
gluten-free. Some of the articles he wrote are found in the Resources page.
Chef David, having grown up in the southwest, offers classical and contemporary
southwest dishes, as well as Asian and European cuisines. Smoking racks of ribs
(and everything he can get his hands on), cooking outdoors, grilling and bar-b-que
are his favorites pastimes, especially when joined by his entire family.
training and wellness diets. He eats gluten-free, in support of his wife's (above)
special needs, except when he's out of the house and can sneak a few slices of pizza
or a crusty sourdough baguette!
special needs, except when he's out of the house and can sneak a few slices of pizza
or a crusty sourdough baguette!