Chef David McGuffin was born in North Carolina to parents who were excellent cooks. Moving several times before settling in Alabama, David had the opportunity to experience many different foods while growing up. Going to college for an engineering degree, He wound up working in restaurants and his love affair with food began. After leaving Auburn University, David embarked on a career in the hospitality industry. Starting out waiting tables and bartending, he eventually landed in the kitchen of The Bistro at Kat and Harri’s in Montgomery, Alabama under the tutelage of Chef Willie McGhee. Moving on and working in Birmingham and Huntsville, Alabama, David had the opportunity to attend Johnson & Wales University in Charleston, SC in 1994. While in school, He worked at Magnolia’s, and Slightly North of Broad. David graduated in 1996 and worked his way up in several kitchens including Peninsula Grill in Charleston, SC. and in 2000 had the opportunity to open his own restaurant, Hillwood Café, in his hometown of Montgomery, Alabama. David ended up closing the business and moving to New York to work with Chef Charlie Palmer at Aureole. Moving back South, David wound up in Atlanta Georgia in 2002 where he was Executive Sous Chef of the Horseradish Grill and later as Chef de Cuisine at Philippe’s Bistro. In February of 2005, David was asked to become Executive Chef of The Lafayette Inn in Stanardsville, Va. where he blended his southern roots with French technique. David is now back in Atlanta in the seafood business.