Executive Chef / Regional Culinary Operations / South Florida

Leading with
intention.

David Gonzalez is a senior culinary leader who builds great teams, elevated guest experiences, and financially disciplined food programs.

Explore leadership experience ↓

Executive chef / culinary operations

A chef's point of view

Every plate should feel like an invitation.

David brings together flavor, hospitality, visual instinct, and calm execution - from the first idea to the last detail on the table.

Leadership at scale

Focused on the
big picture.

As Executive Chef for the culinary programs at Atlanta and Fort Lauderdale International Airports, David led a high-volume operation across 25+ brand locations, 15+ managers, and 500+ employees for over two years.

25+: Brand locations
15+: Managers led
500+: Team members

Resume, in brief

Operations leadership / 2005 - present

Built for pressure.
Grounded in people.

David has led opening teams, multi-unit kitchens, high-volume service, and airport hospitality operations where the work is equal parts craft, numbers, and care for the people doing it.

34% → 27%: Food cost at Fort Lauderdale
$81M: Annual airport program revenue
28: Concepts under culinary leadership

2024 - 2026

Areas USA / Fort Lauderdale, FL

Executive Chef

Led culinary execution for one of the country's largest airport hospitality programs: 28 concepts, $180K-$300K in daily volume, 532 employees, and 20 managers. Tightened purchasing, inventory, prep, and waste controls to move food cost from 32-34% to 24-27%, while strengthening sanitation, equipment accountability, labor alignment, and manager development. Supported Atlanta rollout work and Fort Lauderdale catering operations.

2023 - 2024

Boxcar Betty's / Atlanta, GA

General Manager, Opening Team

Prepared a projected $1M opening from the inside out: kitchen setup, recruiting, training, compliance, labor planning, and the operating rhythms that let a 20-person team launch with confidence.

2020 - 2022

Hawkers Asian Street Food

Sous Chef

Ran high-volume BOH execution for a 500+ cover, roughly $80K-a-day operation, leading a 30-person team through service, quality, labor, inventory, and prep discipline.

2005 - 2011

Cheeseburger in Paradise

Corporate Trainer

Supported the opening and training of more than 10 restaurant locations nationwide, developing teams around durable kitchen standards and service routines.

The work shown here

Every plate in this portfolio was cooked and styled by David Gonzalez - a visual record of his flavor, technique, and eye for a complete guest experience.

Selected culinary work

South Florida / Present