220 Catering's Executive Chef David C. Fouts

A native of Los Angeles California, David received classical training at the Los Angeles Culinary Institute. Since then, his resume reads like a who’s who of the L.A food scene. After graduating in 1992, David became part of Gadsby’s opening team with Robert Gadsby. From there he landed a job with Lisa Stalvey at Bambu in Malibu where he developed a talent for Asian cooking. By 1997, he was brought on board to open Lumpy Gravy, a concept restaurant which was featured on CNN, Travel Café, The Food Network and awarded as one of the top 100 menus in the nation by the American Tasting Institute. Finally in 1998, nationally acclaimed Chef Josie Lebalch named him Executive Chef at The Beach House. In that position David enjoyed the freedom to design New American menus that showcased a myriad of cultural flavors
Later David was lured by Wolfgang Puck, to Granita in Malibu to lend a helping hand before the Opening of Josie Restaurant in Santa Monica. Here, Fouts further honed his skills in melding French and Asian cuisines. With David's help, Josie Restaurant was named the #1 restaurant in Los Angeles. In 2004 David Relocated to San Diego and was recruited by Whole Foods Market, Inc. to develop recipes for the Prepared Foods Team. If you have experienced any of the prepared foods in San Diego & Southern California, you have tasted some of David’s scrumptious creations such as Honey Adobo Chicken, Lemon Ginger Salmon, Wasabi Slaw, Tofu-Shitake Salad.