Cameron and David, the two former restaurant executive chefs behind The Next Course, have spent the last 20 years honing their skills in some of the city’s top restaurants. They bring a wealth of knowledge and a depth of passion to every event they do. Get to know a little more about each of them below.
I found a love for cooking at a pretty young age. Both of my parents were excellent home cooks, so we naturally spent a lot of family time in the kitchen. I got my first job when I was 13, washing dishes at a Cajun restaurant named Cheers. I worked in restaurants all through high school and a few years following before I realized I wanted to make a career out of it. I was working at my first fine dining restaurant, Terry’s in the Heights, when we hosted a wine dinner with a guest chef from France. I. Was. HOOKED!!! I worked way through the ranks, moving from my hometown of Little Rock, to Chicago for a brief time, ultimately ending up here in Colorado. I would say my cooking style is old school European, mixed with a little Japanese and finished with some southern flare.
Favorite quote… “Whatever you do, always give 100%. Unless you’re donating blood… “ Bill Murray.
I was introduced to the world of food at my grandparents’ Mexican restaurant as a child. At 15, I got my first restaurant job, and I spent the next 20 years working my way up through the ranks, learning from the best.
I have collaborated with James Beard Award-winning chefs in Denver, served as sous chef for a Michelin-starred chef, and partnered with the master brewer at Samuel Adams to curate a beer-paired menu.
Over the years, I have created and executed menus for restaurants serving French, Italian, Latin, Japanese, and BBQ cuisine, honing my molecular gastronomy techniques along the way. I love exploring different cultures and flavors, and I am committed to continuing to learn and grow as a chef.