David Dawson has worked as Executive Sous Chef at the Brown Palace Hotel in Denver, andwith Thomas Keller at the French Laundry in Napa Valley. He lived in France for two years during the grand opening of the Disneyland, Paris resort as part of the American contingent on the opening team. He has also worked at the Colorado Convention Center, one of the country's top convention destinations, hosting such guests as JD Edwards, Microsoft, Invesco Mutual Funds, and the IAAM.Dawson has maintained a focus on his own continuing education. He took advantage of shorter training opportunities with Wolfgang Puck, Mark Peel and a stage at a one Michelin Star restaurant Chez Pauline in Paris, not to mention numerous classes in management and advanced culinary skills. He has also participated in numerous ACF culinary salon, winning awards of Bronze, Silver, Gold, as well as Best in Category. He has also managed teams that have had similar success in other ACF Salons.