Born in Philadelphia, David Boyle relocated to a suburb in Anchorage, Alaska with his family at a very young age. After completing high school, David was uncertain of his future and which career to pursue. He decided to return to his roots in Philadelphia, where he enrolled in the city’s acclaimed Restaurant School.

While studying Culinary Arts at the Restaurant School, David took an externship at Philadelphia’s highly praised Four Seasons Hotel, under the tutelage of Executive Chef Jean-Marie Lacroix. David remained a part of the Four Seasons team for several months beyond graduation holding multiple positions, including Garde Manager.

In 1995, he was offered a position at the one-star Michelin Hotel Restaurant in Chartres, France – Le Grande Monarque Hotel. The young chef had never before been to France, and did not speak the language. Although no one in the kitchen spoke a word of English, David made it work, spending nearly a year in France learning his trade and honing his burgeoning skills. Upon his return to the United States in 1996, Chef David returned to the Four Seasons, where he actively participated in a bevy of exclusive events, including a dinner for the local chapter of the Chaine des Rotisseurs, and multiple James Beard House Dinners in New York City.

Ready to further pursue his career, David took the position of Sous Chef at Jake’s in Manayunk, and quickly moved up to Executive Chef after only eight months. Under his stewardship, the restaurant won the first of what would become three consecutive Mobile
Guide 4-Star Awards, and a “Best of Philly ©” Award for Best Brunch from Philadelphia Magazine in 2001. As a further testament to his culinary prowess, Zagat rated Chef David’s food a 27 (out of 30) and discerning Philadelphia Inquirer food critic, Craig LaBan awarded a rare “Three Bells.” After years of rave reviews, David took his exceptional skills to join the team at Davio’s.

Reunited with former Four Seasons co-worker and now Davio’s General Manager, Ettore Ceraso, David has made a great impact at the restaurant. Chef David has been at Davio’s for the last four years and has taken the restaurant to greater heights. The chef plans to further boost Davio’s, with a combination of creative recipes that are expertly, and consistently prepared; top-notch, seasonally featured ingredients; and excellent service.

Chef Boyle currently resides in the Philadelphia neighborhood of Roxborough with his wife, Mai, and their children Sonya and Benjamin. In his scarce spare time, the chef enjoys remodeling the couple’s home, and dining out at as many of the city’s great restaurants as possible.