David Boyle

Executive Chef, Davio's

“Born in this ‘City of Brotherly Love,’ David grew up in a suburb of Anchorage, AK, before returning to his roots and enrolling in The Restaurant School of Philadelphia. After an enriching externship at the Four Seasons Hotel, he stayed with the team past graduation, with a yearlong interlude at the Michelin Hotel Restaurant in Le Grande Monarque Hotel in Chartres, France. He eventually took his talents to Jake’s in Manayunk and worked his way up to Executive Chef in only eight months. After years of rave reviews (including complimentary words from Zagat and Philadelphia Inquirer food critic Craig LaBan) there, he brought his honed skills to Davio’s.”

Learn more about David