Chef David Holben
Culpeppers, Dallas, TX

French classical training translates to
Outstanding Menu Development

Currently the Executive Chef of Dallas’ Culpeppers, David was hired to meet the challenge of serving a casual, upscale clientele an improved menu, coupled with an eye towards the bottom line. A superb chef with extraordinary culinary training, David has solved kitchen logistics by using the best ingredients from the country’s finest purveyors. His expert command of flavors brings out the best in even the simplest of concepts, such as the twice baked potatoes featuring the rich flavor profile of Nueske’s bacon, matched against the tender texture of fresh shrimp, tied together with a sauce made with fresh lobster heads and shrimp shells. Upon reading through the recipe, you will find the threads of David’s French training, but when you eat it, you will only think of heaven.

A trained saucier, David Holben uses CulinArte’ products for all his sauces and soups, and will show you how you can incorporate this product into your restaurant’s shopping list for consistent results every time.

“I need to use a lot of pure and classical stock reductions, but I have a large and constantly changing kitchen staff. I need consistency and I need room. I need to utilize pure foundations without the labor, time, energy and space necessary for the production of my own stocks and glaces. CulinArte’ is pure, consistent, unsalted and without chemicals, and it provides me the base upon which I can then create my own signature sauce or stock.”

Culinary Background
• 1982 to 1983 Rogers Verge’s Le in Loulin de Mougins
Paul Bocuse in Lyon and L’ Hotel George V

Opened the following acclaimed restaurants in Dallas
1984 The Riviera and worked over the next 9 years to establish it as the premier restaurant in Dallas

1993 Mediterraneo – Executive Chef /General Manager

1994 Toscana – Executive Chef

1997 Mediterraneo at the Quadrangle – Executive Chef

1997 PoPoLoS Café – Executive Chef

• Learned the highest level of quality standards working in France’s finest Three Star Michelin Restaurant

• Assisted in teaching at the L’ecole de L’Amandier — Trained on sauce, fish, pastry and gardemanger stations

• 1980 to 1992 Café Royal in the Plaza of America Hotel Managed by the Trust House Forte Hotel — Chef Saucier

• Contributed on the opening team and worked all stations of a
traditional French Brigade to earn the position of Chef Saucier
Five Star Restaurant –Dallas Morning News

Chef Recipes:
Chicken Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce

Mint Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad

Pork Sandwich with Chipotle Slaw

Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato
with Lobster-White Cheddar Sauce

Other Related Links:
Great Chefs in the Great State of Texas