Maître Cuisinier de France
It is an immense honor of mine to hold the title of Maître Cuisinier de France. The Association of Maîtres Cuisiniers de France promotes professional excellence through numerous national and international cooking competitions. Its members serve on juries for official competitions: “Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc. The association also organizes competitions for the Best Apprentice Chef in France and the Best Apprentice Chef in Europe.
The beginning
Growing up in the south of France, my grandmother, Meme, owned two restaurants in the city of La Seyne-Sur-Mer. So, obviously, food has always been a source of love. And throughout the years, kitchens have continued to feel like home. It brings me pleasure to create food for others to enjoy.
Restaurateur
I have a long history of creating and sustaining successful restaurants. Projects include Le Mistral Restaurant in Houston’s Energy Corridor, Bistro 555 in Memorial, Rouge Wine Bar, Artisans Cuisine & Savoir-Faire, and Cocody Restaurant & Bar recently opened in December 2023.
About Chef David Denis
Chef David Denis was born and raised in the Provence region of France, in the French Riviera town of Le Revest les Eaux. His grandmother, Meme, owned a restaurant and inspired his interest in food.
His work with family took a professional turn when he was 17. He attended culinary arts classes at the Culinary Institute of le Beausset in France, earning a Preparation CAP Cuisine from August 1986 to June 1988. He then attended Lycée Hôtelier de Blois – Académie d’Orléans, earning a Preparation BEP from August 1989 to June 1990. After this he finished at the Culinary School of Les Arcs en Provence – France from January 1990 to December 1992, all while working nights and weekends at one Michelin star restaurant named Hostellerie La Caillère under Chef Jackie Guindon. That led him to extended training at the renowned Hôtel le Carlton International in Cannes Sur Merunder Chef Sylvain Du Parc. Later he was Chef de Partie at Hotel Gasthof Baren in Switzerland for four years under his mentor, Executive Chef Beat Koller.
Spending some time in the South of France, in the city of St. Tropez, he met an American family who asked him to become a private chef for the family. This is how he expanded his dreams of coming to the United States, specifically Houston, a move he made in 1995. For the next five years, he worked as a private chef for the family, traveling the world. Once in Houston, he met a beautiful woman named Elena who became his wife, and they had 2 kids, Emilie and Luc. The experience of traveling challenged him to do something he is putting to full use now for his new project.
By 2000, the dream of opening his own restaurant had taken hold. He recruited his brother Sylvain Denis, who had thwarted family tradition by not becoming a chef but had developed other talents in management and knowledge of wine. A year later, the two opened Le Mistral Restaurant.
Le Mistral Restaurant was located on Eldridge Parkway in the Energy Corridor. It grew in popularity to the point the brothers purchased the adjacent land and built a larger, custom-designed 11,000 square foot building to house the restaurant with a chef’s table and banquet room. This also included Rouge Wine Bar and a French bakery.
At the same time, the Denis brothers were approached by Chef Jaques Fox to create a new concept, become partners and open a beautiful French restaurant named Artisans Cuisine & Savoir-Faire.
Due to his Italian roots, he was also asked to open an Italian restaurant named Cavour in the Grandduca Hotel in Uptown Park. He spent 2 years consulting on the menu design, with the help of Sous Chef Claudia Fayard.
After all the years of his culinary journey, Chef David joined the prestigious family of the Maitres Cuisiniers de France – Delegation USA – Canada (MCF).
“Respect the ingredients, focus on flavor, embrace the simplicity of the food, and above all else, bring people together.”
My Last Creations
