Chef Profile
Chef David Schmidt
“Chef David’s Mediterranean-accented fare relies on top-quality ingredients, and his dishes are ingeniously seasoned, artfully composed and altogether delicious.”
- Howard Seftel, October 2011 Arizona Republic
One of Restaurant Hospitality Magazine’s ‘Faces to Watch in 2011‘ and declared ‘one of the most promising and wise young chefs in America’ by James Beard award-winning author Jennifer English, Chef David Schmidt brings a wealth of experience to the role of Executive Chef at the venerable and award-winning L’Auberge Restaurant on Oak Creek.
Hailing from Wisconsin, Schmidt was already a veteran of the Scottsdale culinary scene by the time he was 30. After graduating from Le Cordon Bleu College of Culinary Arts, he spent time in the kitchens of Scottsdale’s culinary heavyweights T. Cook’s at Royal Palms and Michael’s at The Citadel, before taking the helm at L’Auberge. His love of regional cooking is influenced by his childhood years on his grandmother’s pig farm, where he learned to cook and eat according to the seasons. He is also particularly inspired by regional American cuisine with Mediterranean influences.
Under Schmidt’s culinary reign, L’Auberge is an AAA Four Diamond Restaurant.
Connect directly with L’Auberge’s Executive Chef David Schmidt on Facebook and Twitter. Coordinate custom menus and keep up with the news from the L’Auberge kitchen.
