Full Name
Chef David Laval
Business Title
Executive Chef
Company
The Fullerton Hotels
Speaker Bio
- Innovation in the Kitchen Panel -
Chef David Laval joined The Fullerton Hotels Singapore as Director of Culinary, Food & Beverage (F&B) in 2022. With over 30 years of international culinary experience, French-born David is an avid traveller, bringing with him a wealth of knowledge in cuisines from different cultures around the world. Prior to his appointment at The Fullerton Hotels Singapore, David was Head of Culinary Operations at Atlantis Sanya in China, where he oversaw the entire F&B division with 21 dining outlets.
After completing his culinary studies in France at the Lycée Hotelier de Saint-Paul, David moved to Australia at the age of 18 to begin his culinary career. He was soon recruited for a five-year training programme with Sheraton Mirage Gold Coast, Ana Hotel and the Conrad Jupiters Casino, where he gained invaluable exposure working with world-class chefs from around the globe, as well as completing his studies at the Gold-Coast TAFE institute.
Motivated to expand his knowledge in fine cuisine, David joined the pre-opening team of the Treasury Casino in Brisbane in 1994. He then continued travelling the world, working at various luxury properties such as the 'Relais & Châteaux' Le Lemuria in Praslin, Seychelles, and the Fairmont Southampton Princess in Bermuda.
David broadened his experience in the Asian markets working in Hong Kong, and then at the Imperial Hotel in Tokyo. He also spent three years in Mayfair London working for the largest casino operator in the United Kingdom, then within the Sun Resort Group in Mauritius.
In 2008, David was appointed Executive Chef at The Conrad Maldives Rangali Island. Thereafter, he moved to Hainan to open the first Conrad property in China, before moving to Conrad Bali in 2013 as Director of Food & Beverage and Culinary Operations. In 2015, he was appointed Executive Chef at Conrad Centennial Singapore, where he oversaw the hotel's entire culinary operations. During his time in Singapore, David enjoyed the city’s dynamic culinary scene, concepts and appreciated its efficiency.
Since 2001, David has been a member of l’Académie Culinaire de France and the prestigious Association 'Les Disciples d’Auguste Escoffier'. He is also a member of the Association Culinaire Française in London, known as the 'Society of Master Chefs'. He has been recognised for his culinary expertise in several culinary competitions, including the Chaîne des Rôtisseurs black box competition, as well as at Food Asia in Singapore, where he won the Gold award for his chocolate showpiece.
A driven and determined leader, David is an ardent believer in mutual respect, human capital development, empowerment, and taking ownership of creating new opportunities for continuous growth and success for the team, as well as the organisation.
Chef David Laval joined The Fullerton Hotels Singapore as Director of Culinary, Food & Beverage (F&B) in 2022. With over 30 years of international culinary experience, French-born David is an avid traveller, bringing with him a wealth of knowledge in cuisines from different cultures around the world. Prior to his appointment at The Fullerton Hotels Singapore, David was Head of Culinary Operations at Atlantis Sanya in China, where he oversaw the entire F&B division with 21 dining outlets.
After completing his culinary studies in France at the Lycée Hotelier de Saint-Paul, David moved to Australia at the age of 18 to begin his culinary career. He was soon recruited for a five-year training programme with Sheraton Mirage Gold Coast, Ana Hotel and the Conrad Jupiters Casino, where he gained invaluable exposure working with world-class chefs from around the globe, as well as completing his studies at the Gold-Coast TAFE institute.
Motivated to expand his knowledge in fine cuisine, David joined the pre-opening team of the Treasury Casino in Brisbane in 1994. He then continued travelling the world, working at various luxury properties such as the 'Relais & Châteaux' Le Lemuria in Praslin, Seychelles, and the Fairmont Southampton Princess in Bermuda.
David broadened his experience in the Asian markets working in Hong Kong, and then at the Imperial Hotel in Tokyo. He also spent three years in Mayfair London working for the largest casino operator in the United Kingdom, then within the Sun Resort Group in Mauritius.
In 2008, David was appointed Executive Chef at The Conrad Maldives Rangali Island. Thereafter, he moved to Hainan to open the first Conrad property in China, before moving to Conrad Bali in 2013 as Director of Food & Beverage and Culinary Operations. In 2015, he was appointed Executive Chef at Conrad Centennial Singapore, where he oversaw the hotel's entire culinary operations. During his time in Singapore, David enjoyed the city’s dynamic culinary scene, concepts and appreciated its efficiency.
Since 2001, David has been a member of l’Académie Culinaire de France and the prestigious Association 'Les Disciples d’Auguste Escoffier'. He is also a member of the Association Culinaire Française in London, known as the 'Society of Master Chefs'. He has been recognised for his culinary expertise in several culinary competitions, including the Chaîne des Rôtisseurs black box competition, as well as at Food Asia in Singapore, where he won the Gold award for his chocolate showpiece.
A driven and determined leader, David is an ardent believer in mutual respect, human capital development, empowerment, and taking ownership of creating new opportunities for continuous growth and success for the team, as well as the organisation.
