The Chef De Cuisine
Chef David was born in San Diego and raised in Peru. He has been cooking since he was 6 years old and been exposed to a vast array of cuisine in the Culinary world. He has worked in the food service since he was 15 and secured a European style apprenticeship at the age of 22 and served under Chef Andre Lengacher at the Hilton in Mission Bay. This apprenticeship required 6000 hours of hands on training plus taking related instruction at the Culinary department of Mesa College. Upon graduation in 1985, Chef David worked in corporate hotels in lead positions and became an Executive Chef of Cavanaugh’s River Inn in Spokane WA by the age of 30 in 1990. He has worked for Rancho Bernardo Inn, Hyatt Hotel, Omni Hotel, Hotel Del Coronado, Catamaran, Embassy Suites, Premier Food Service and Consummate Catering which managed the food services for the Coronado Yacht Club & Coronado Cays Yacht Club. Currently Chef David manage Food and Beverage at the Silver Gate Yacht Club in Point Loma San Diego He caters to a clientele of many private residences on Coronado Island, Fairbanks Ranch, Poway, Rancho Bernardo within San Diego. Read More
Chef has earned an MBA, a Master’s in Education as well as an AS Degree in Culinary Arts. Currently she teaches at AI International Culinary Institute as well as at Grossmont College in the Culinary department. ShaSha sits on the Board of Directors for the CHEFS De CUISINE San Diego Chapter. ShaSha started her career in hotels, upscale country clubs, restaurants and catering companies throughout the US. She founded 3 companies including an Event and Planning / Consulting company, Italian restaurant and a mobile Coffee / Espresso company.
In addition, Chef has been featured as a keynote speaker at industry conferences such as NACE, in various magazines such as Forbes and on local San Diego TV stations as Channel 8 and Channel 10.
Chef Gideo brings passion and enthusiasm to the classroom by delivering creative, fun and stylish ideas. She continues to develop and learn new skills and bring these to the classroom. Her leadership and guidance have been invaluable to students and faculty. Her commitment is to help students achieve knowledge and success in their culinary career goals.