David Spanner's Profile

Chef David Spanner
Berbere spiced high country pork cutlet served with apple and fennel 'slaw, celeriac puree topped ..
David Spanner began his culinary career training at the Adelaide Park Royal. From this humble beginning a wealth of international opportunities arose, including a position as second chef at Woolloomooloo, the first Australian restaurant in Paris. It was there he learnt the importance of great produce and how to work with ingredients uncommon in Australia, such as morels.

David also spent three years as executive chef of Plouf in San Francisco, "the best city in the world for produce and clientele", he says. He resided there for six years before returning to Australia and Melbourne's Mecca Restaurant. After his second stint in Australia, he took off to Beijing for a year, then Barcelona for three years and now he is working in Manchester, England.

David's first food memory is of his grandmother's veal tongue with brussel sprouts and days off are spent surfing (The south coast of France is a particular favourite) and spending time with his wife and daughter, Lou Lou. A favourite Restaurant is L'Amour Dans Le Four, a small French restaurant and wine bar in San Francisco (the name translates to ‘love in the oven'), for the great food and ambience.

Chefs he looks to for inspiration is Filipino-American chef Thomas Weibull, executive chef at the luxury Clift Hotel in San Francisco, Thomas Keller from the French Laundry in California and Michael Meehan who cooks really beautiful food. A handful of chefs in Edinburgh also make the list including Stuart Clink, Andrew Fairlie at Gleneagles and Martin Wishart.

David's pearls of wisdom for home cooks are: "read and try new recipes, do not be intimidated by them, eat your mistakes and enjoy them."

The UK will be Spanner's home for the foreseeable future, until his daughter is old enough to move on. Spain is next on the cards, then America or back home to Australia. Spanner comments "Personally I’d go back to Australia in a second. It’s a great place but it’s just so bloody far from everywhere."