My name is David Laudicina, and I love to cook. I was raised in southern California, and from a young age, I discovered a passion for art and creativity that later began to express through the culinary arts. I started working at some local restaurants in the area, doors began to open in the restaurant industry and I found myself designing menus, training line cooks, managing kitchens, and now operating as a private chef providing amazing food to amazing people.
What services do you offer as a personal chef?
Four different services: personal in-home dining, meal prep, catering, and cooking classes. Go ahead and click this link for more details and pricing.
Do you have a cooking/ service specialty or a focus?
Healthy, seasonal, organic, animal-based diets are my forte, from steak to sushi, to organic seasonal fruits and vegetables. Food is a science; food is also fuel, and almost all the "food" that is advertised to us here in America is not really food at all. Full of processed grains, seed oils, additives, pesticides and chemicals, the effect that food has on our bodies is grossly understated. As much as I love cooking, knowing that what I'm feeding people is actually good for them is even better.
Why did you want to be a chef?
I don't believe I chose cooking, but rather cooking chose me. Chefdom was never something aspirational in my youth, but I felt a constant urge from God to delve into entrepreneurship, and couldn't think of anything other than cooking. I always excelled in restaurants as a dishwasher or prep cook, worked hard no matter what the environment, but after my experience as a saute chef at a high-end LA-based French restaurant, I quickly realized two things: 1.) I didn't know how to cook AT ALL, and 2.) I definitely didn't want to work for somebody else for the rest of my life. I enjoy freedom. I enjoy art and creativity. I enjoy coloring outside the lines, and what I quickly noticed is that the industry sucks all of those things out of cooking. In short, studied a few books, studied some online courses, and worked relentlessly at home studying the arts, from yeast breads to sous vide. Doors started to open in the restaurant industry; I found myself designing menus, training line cooks, managing kitchens, and now operating as a private chef not only providing amazing food to amazing people, but revitalizing an industry that has been greyed and disheartened.
If you're not in the kitchen- what are some of your hobbies & interests?
My number one passion is Jesus Christ. From reading the Bible to praying, it's what I do no matter where I'm at. I'm also a musician; I play drums and piano; practicing and listening to new music is always part of my day as well. Lastly, staying active and healthy is foundational whether its working out or merely walking and enjoying nature.
What's your favorite restaurant?
My favorite restaurant is Roy's Hawaiian Fusion in San Diego. Chef Roy Yamaguchi started experimenting with Hawaiian, Japanese, and Chinese flavors utilizing French technique and plating style in the 1980's and opened his first restaurant in Hawaii in 1988. He would later open a few in southern California, and my family and I would frequent the restaurant every Mother's Day. Their signature Szechuan Baby Back Ribs, amazing service, great ambience are why it quickly became a favorite of mine over the years.
What's your favorite thing to cook for yourself?
A perfectly seared, oven-roasted rack of lamb, spaghetti di mare, or traditional sushi and sashimi.
What do you love about the Private Chef Lifestyle?
The private chef lifestyle is fantastic for a few reasons: One being it allots a chef the freedom to be creative, set their own schedule, and manage their own business in a way they see fit. Secondly, and more importantly, it allows people to build relationships and fellowship over one of the most important things in our society: FOOD! So often our gatherings concerning food have only one thing in common: eating. The consumer mentality, especially here in America, has eradicated the life, joy, fellowship, passion, and meaning out of food and cooking, but the private chef lifestyle changes everything. Relationships are built; food begins to mean something more than just silencing hunger, and time and effort is given to each person, each meal, each and every ingredient, with dedication and heart.
