David Clawson

A native of Virginia, Chef David Clawson began his culinary career learning French Cuisine at a neighborhood bistro in Northern Virginia. Before long, David made his way to New York City taking on positions at highly esteemed kitchens,  La Caravelle Restaurant and the Plaza Athénee. His career led him back to Virginia to join Patrick O'Connell at the Inn at Little Washington. A young David was soon after recruited by the Ritz Carlton Hotel Company, where he worked as Restaurant Chef for the Buckhead Atlanta property, and later as Executive Sous Chef at the Pentagon City and Tyson's Corner properties in Virginia, .  As an elite member of the Culinary Opening Team of the early 90's, David assisted in the opening of many new hotels as part of the Ritz Carlton expansion and were awarded the Malcolm Baldrige National Quality Award.

David’s vast experience in the hotel restaurant industry continually expanded. He reopened the former Park Hyatt San Francisco Hotel as the first Le Meridien Hotel, developing its business catering, social banquet and restaurant, therefore establishing its position as a staple in San Francisco’s financial district. David went on to join Vail Resorts as Director of Food and Beverage and the Executive Chef. He also became Executive Chef of Vail Mountain Dining at the Game Creek Club and Restaurant. 

A solo, personal project led David to open his own restaurant “David Clawson Restaurant”, which was awarded the “Best of Las Vegas” in 2015. David continues to remain dedicated to quality Food and Beverage and Culinary operations and promotes the highest level of genuine service standards and unpretentious food production. Today, David resides in El Paso and will manage all three restaurants at downtown’s highly anticipated Hotel Paso Del Norte. Coming November 2019.

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