WHO I AM

  Raised in a small town in France’s Loire Valley, David Féau has always had a deep connection to nature. His father, a horticulturist, taught David how to nurture the soil to reap a bountiful harvest in their own home garden. David’s zest for cooking led him to travel extensively, tasting the foods of many cultures. He has worked in kitchens on three continents. As an award-winning chef, among his accomplishments are being named one of France’s Best Youngest Chefs, Las Vegas’s Chef of the Year, and a James Beard Semi-Finalist for Best Chef: Pacific. He was also named Chef of the Year – Neoclassical by Los Angeles Magazine. Previously, Féau was Executive Chef of acclaimed Patina restaurant in Los Angeles, and most recently, opened The Royce in the Langham Hotel, Pasadena. Now Chef Féau lends his considerable culinary expertise to the roles of nutrition coach and culinary consultant. He considers this project a labor of love, as he believes passionately in the healing properties of food. And as an avid gardener, he is constantly developing recipes using nature’s simple ingredients with the same care and respect instilled as a young boy by his father. He is also launching a new company called JeCook.

Consulting

Culinary Expertise

Having led some of the highest regarded restuarants on multiple continents, David Féau is now lending his expertise to a wide range of clients as a culinary consultant.

Services

Consulting

Menu Development
95%
Training
90%

Private Label

Strategy
77%
Operations
90%
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