Book with me

Hi, I’m Chef David
David Cunningham

I create Gulf-to-table coastal dinners with Southern hospitality, practiced technique, and an artistic palate—built around the freshest local seafood and live-fire flavor.

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I bring Gulf Coastal cooking to your table with Louisiana soul and wood-fired technique

I’ve spent over 35 years in professional kitchens, but I’ve been cooking my entire life. Growing up outdoors taught me early how to clean and prepare game and seafood, and Southern food culture was part of my everyday childhood.

After graduating from LSU, I trained at Johnson & Wales in Charleston and earned a second Bachelor’s degree in Hotel, Restaurant and Tourism Administration at the University of New Orleans. Along the way I worked at Commander's Palace under James Beard winner Chef Jamie Shannon, rising to Executive Sous Chef and later leading kitchens across the Gulf Coast. Today I specialize in Gulf Coastal cuisine with a touch of my Louisiana upbringing and East Coast low country—always focused on fresh local product, classical technique, and the unmatched flavor of open-fire cooking.

To me cooking is about technique and layering flavors—every ingredient sourced to be the best, treated properly, and combined at exactly the right time.

What you can expect when you dine with me

Chef Joshua

I cook to bring people together

Growing up surrounded by food as a culture and part of everyday life, it’s a huge part of who I am. Food brings people together—togetherness is family.

Chef Joshua

I built my career through classic training and real kitchens

After graduating from Johnson & Wales University in Charleston, SC, I finished my formal training at Commander's Palace in New Orleans.

Chef Joshua

I focus on technique and layered flavor

To me cooking is about technique and layering flavors. Every ingredient is sourced to be the best, treated properly, and combined at exactly the right time.

faqs

Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 166.20 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Seafood/Fish, Chef's special, Local, Italian and Mediterranean. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette and Friends gathering. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.