Chef DCJ is involved in designing a prototype greenhouse that incorporates Earthship construction methods, aligned with many biodynamic, permaculture, and aquaponic processes. He has dedicated his life to changing the world and how it produces, cultivates and consumes the most fundamental of all needs, food!
Working his way up in the industry Chef David has made a mark in New Mexico and Florida, by working at several of each state's fine dining and popular restaurants. He has had several awards and also been featured in a local Florida farm cookbook.
Souper Bowl Winner in 2018, Pasole Verde, ingredients containing Southwest Heritage Mills Multi-Corn Pasole Mix and GYO Greens Garnishes, proved to win the crowd with this flavorful version of a traditional New Mexican Stew.
When it comes to ingredient selection, menu development, nutrition focus, and environment compliance, Chef DCJ has a lifelong commitment to striving for excellence. One day his dream of sustainable grown and produce foods will saturate the world with nurturing and healing the Earth and those living with it!