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
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REST DAY! Here is your Recover Mobility
Black Tiger Gymnastics 022024
Skill: A: Warm up your wrist well then practice any variation of press handstand drills for 10 minutes. Strength: B1: 8 Ring push-ups with turn out @ 22 X 1, rest 30 Sec B2: 10 [...]
Lean 022024
ACTIVE RECOVERY DAY! Warmup: 10 min AB- EASY + 10 min dynamic stretch + A) 60 min AMRAP: 40 cal on AB 10 KB Windmills/side 20 Freestanding HS Shoulder Taps 10 Pistols/leg *add weight 20 [...]
Black Tiger Gymnastics 021924
Warm Up: A: 3 x 10 Leg kicks in each direction ; RAN Forward Side Backward Coaches notes: Maintain straight legs with toes pointed while bracing through the midline compressing ribs to hips and pulling [...]
Lean 021924
Warm-up 10/10 Up and Over the Fence 20/20 PVC Side to Side Swing 20 PVC Good Mornings 20 PVC Overhead Squats 20 PVC Pass Throughs Coaches notes: On the leg swings, focus on maintaining straight [...]
Black Tiger Gymnastics 021824
Strength: A: 2 sets 8 Tempo push-ups 30 Supinated hang on bar 6/6 Kettlebell windmills 10 Russian baby maker squats Rest as needed between sets. Coaches notes: On the push ups set your hands [...]
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