Today, Montage Healdsburg announces the hire of Devin McDavid as the new executive pastry chef for the resort, overseeing all dessert programming and baking operations for the resort’s dining concepts including signature restaurant Hazel Hill, Scout Field Bar, (seasonal) Hudson Spring Bar and Grill, Healdsburg Country Store, in-room dining, and catering and events.
“I am thrilled to be returning to the Bay Area to join the talented culinary team at Montage Healdsburg,” says McDavid. “California holds a special place in my heart and I look forward to expanding my repertoire by taking advantage of the bountiful fruits and vegetables that grow locally, from season to season.”
A graduate of Johnson & Wales University in Providence, Rhode Island, McDavid brings years of award-winning experience to Montage Healdsburg. Most recently, McDavid was the executive pastry chef of Auberge’s Chileno Bay Resorts & Residences in Cabo San Lucas, but his career began back in Newport, RI as a pastry assistant at Spiced Pear. He soon went to New York where he worked and gained valuable experience at David Burke Tavern before making his way back up to Rhode Island to join Garrison Confections as an assistant chocolatier. McDavid’s expansive career continued upward, holding positions in restaurants such as Per Se, Fleur de Sel and SoHo House (NY); French Laundry (Yountville, CA); Quince and Cotogna (SF); Blue Hill at Stone Barns (NY); and The Resort of Pedregal in Los Cabos. McDavid’s pastry artistry earned him the honor of being named one of the first recipients of Food & Wine’s Best New Pastry Chefs in 2012.
“We are excited to welcome Chef McDavid to our team. He brings a level of leadership and commitment to his craft, which he honed at notable 3-Michelin starred restaurants and 5-star hotels, that will help ensure our collective success,” says Montage Healdsburg’s executive chef Jaron Dubinksy. “His knowledge and passion for seasonal ingredients, unique flavors and thoughtful interpretations are nothing short of exceptional and we can’t wait to see his creations.”
McDavid draws his culinary inspiration from his Trinidad roots and admiration for the arts, fashion, books, music and landscapes. From a young age, he enjoyed quality time with his mother and aunt baking and making decorative flowers for cakes. McDavid and his family later moved to New York, where he graduated high school at the young age of 15 years old. After considering a career in medicine, he decided to follow his passion and applied to culinary school to quickly learn the only classes he could register for were pastry classes. As fate would have it, his hard work in school led to a series of externships that landed him in the front of house at Spiced Pear in Newport, RI, and he quickly transitioned to the back of house. Through the kitchens of Per Se, Bouchon, The French Laundry, and more, McDavid developed an impressive work ethic and set the highest standards for himself and his team. “I’m obsessed with what I do,” he notes.
“We are intent on creating a true culinary destination at Montage Healdsburg where guests and locals alike can experience the bounty of the surrounding land,” says McDavid.
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