Meet Chef David Fults
Proprietor of The Knife and Fig
Chef David Fults is an armed forces veteran having served 6 years of service to his country. He has had a short, yet meteoric rise the cooking world since leaving the military 9 years ago, particularly if you consider boiling a potato was not even in his skill set when he started.
After his tenure in the military, Chef David was forced into the reality of life. One day while watching TV, (The Food Channel!) his mother looked over and said, “That chef is a real asshole!” That moment set in motion a very fast chain of events that shot David into the cooking world.
Going through the hard ships of a dishwasher for San Diego’s famous chefs Brian Malarkey and Chef Chad White, in a short time, Chef David became a line cook then Sous Chef in just under a year.
He attributes his success to a small farm to table restaurant in La Jolla, CA and it’s chef, Joel Cammett. The restaurant had two small plots of land that was tended and farmed by the staff and gardeners. Learning the value of food and the enjoyment of farming, Chef David took what he learned of sustainability with him when he had the chance to learn hole hog cooking with San Diego’s pit master Chef Hanis Cavin of Carnita’s Snack Shack. There, he learned the true lessons of cooking and how to make his skills work for him.
The table was now set for him to make a spiritual journey. He opened 2 new restaurants and traveled to Mexico to work with the best chefs of Valle de Guadalupe, in Ensenada. There he met Chef Drew Deckman of the world renowned Deckman’s El Mogor and Diego Hernendez of Corazon de Terra and the heralded chef, Javier Plascencia.
Soon after working for these forward-thinking and amazing chefs, The Food Network’s Chef Aaron Sanchez hired Chef David as his right hand man in New York. While there, “A Taste of Baja” asked him to join forces with his mentor Chef Drew Deckman and cook at the world renowned James Beard House. Since 2013, chef David has opened two more restaurants with chef Aaron Sanchez of The Food Network and Michelin-starred Chef Jason McLeod.
Chef David is now a private chef for musicians, A-list celebrities and athletes. Keeping a youthful upbeat modern style, his current work is being done on helping athletes at the professional level perform beyond there current levels using the powers of food.
David Fults’ Articles
Kettlebell Training 100223
Today is an Active Rest day for the program! Pick one of the following: Choose ONE of the following Options Run: 400m repeats, recovery jog 200m, perform until pace or form deteriorates Row: 500m repeats, [...]
WodStar Elite Competitor 100223
Partner workout, 2 person teams Warm-up: 2 Sets 20 Yard “A” Skip 20 Yard Butt Kicks 10 Yard Carioca each direction 20 Yard High Knees 10 Inch Worm Push-ups 5 PVC Figure 8’s each direction [...]
Military, Law Enforcement, Firefighter 100223
If you are missing a piece of equipment, click here for our substitution list. Warm-up: 2 Sets 50 Meter swim 10 Over under arm swings 10 Touch downs 5/5 High kicks Endurance: Swim Warm-up 50 Easy 50 Kick 50 [...]
Black Tiger Gymnastics 100222
Skill: A: 10-15 Min handstand practice Coaches notes: On the handstand hold focus on keeping your arms at full extension creating a straight line from your wrist to your shoulder and all the way down [...]
WodStar 093023
Strength: Behind the neck Push Press 6x4 (85%) Every 3 min x10 (30min) Clean and Jerk Sets: 1-2 = 3 reps 60-65% 3-4= 2 reps 70-75% 5-6= 1 rep 80% 7-8= 1 rep 85% 9-10= 1 [...]
OCR 100223
Warm-Up: 10:00 - Run Warm-up include high knees, butt kickers, walking lunges and side crossovers Then 15/15 Single leg bridges :45 Jump Rope :20/:20 Lunge position hold :45 Jump Rope Thoracic warm-up Run: 1 mile, [...]
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