Chef David Hendricksen has over 40 years’ experience in the culinary industry in a variety of positions ranging from a chef on yachts, both small and large hotels as well as private restaurants to  various leadership training and development roles in education.

His wide range of experience in education includes campus president, executive director of operations, national culinary director, and program director. He has been extensively involved in curriculum development and faculty development. His career in education started as faculty teaching culinary and hospitality programs. While at Johnson & Wales University, he was elected by students at two different campuses as Educator of the Year.

As National Culinary Director for the Art Institutes, he created unique student-centric activities that helped invigorate the student experience. Some of those include all-expense paid travel to Italy for a truffle contest, Wisconsin cheese contest, and to Los Angeles for a menudo contest that earned a Guinness World Record. Additionally at the prestigious James Beard House in New York City, he directed student/faculty teams and prepared dinners for Thanksgiving and New Year’s Eve for five years. His education consists of degrees in Culinary Arts and Vocational Education, with a Masters in Human Resources Training and Development. He has been a Certified Chef de Cuisine and Culinary Educator for over twenty five years.