David O’Brien is considered Australia’s preeminent catering chef, but he's a complex character.
The two words that best describe David are creative and competetive.
In 2014 David purchased Cook and Waiter, one of Sydney’s most exclusive catering company’s, responsible for many high profile events for both a discerning corporate and private clientele. In 2007, David had previously held the position of Head Chef and was instrumental in forging the company’s signature for produce driven dishes of distinction, with clean, precise flavours directly proportional to a presentation of understated style.
In 2008 David was contracted by the Merivale Group in the role of Executive Chef of all event spaces. Within the next five years, David's work added to the success of the venues through a consistent, quality food offering and stead fast processes and procedures both front and back of house.
David’s global experience includes the 2008 Summer Olympic Games, Beijing as head chef of the luxury club especially created for the London Olympic Committee, where he lead a team of over 35 chefs with a specific brief for all dishes to be cooked ‘to order’, with everything handmade.
In 2004 David held the position of senior sous-chef for a series of four major events under the ‘Sports Illustrated’ banner at the Athens Olympic Games, where he catered for up to 3000 guests at each event, creating a sophisticated theming was a focal point, and later the feature by which this became the most talked about party of the games themselves
Another career highlight for David was the demanding role of Head chef for the Spielberg/Hanks film production of ‘The Pacific’. David directed a team of 80 in the daily challenge of feeding a production crew of over 600, producing an ever-changing menu of high quality and innovation, which established a new benchmark in the industry.
Most importantly, David is renowned and revered by his peers for his creativity, commitment and absolute passion for food.