About Chef Dave

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About Chef Dave

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Profile of Fusilli Grill's Chef David Prevost

 

Born and raised on Vancouver Island, David, a 3rd generation chef was taught the love of cooking and good food at an early age in the heart of a large Namgis family.  Following his love and passion for food, he trained to be a Chef at NIC enjoying a work experience stint at the local Steiner Bakery in '94, followed by 3 years at Herb's Quality Meats as an apprentice butcher.  David had the chance to further his education in Switzerland but declined to stay close to his roots, training in the art of Food at the Painters Lodge in it's Hey Day working under chef Gordon Cowen with Sous Chef Tony Leoung, Yvanne St. Pierre, Brian Crothers & Edward Tucson, where he cooked for many locals and well known celebrities including Bruce Willis, Demi Moore, Arnold Schwarzenegger, Antonio Banderas and Jonathan Taylor Thomas to name a few.

 

David's experience in the culinary world has focus primarily on West Coast dining, with some interesting
diversions along the way.  One career highlight was working at Panache with chef Trever Forget, where the love of pairing food with wine was brought to him.  David needed more challenges, so he decided to look towards the Comox valley, where he found The Kingfisher Resort.  Realizing the great potent ional, he spent 9yrs helping to build the resort into the now world famous, Kingfisher Resort and Spa.  As the acting kitchen manager his restaurant was awarded one of the top 20 restaurants of British Columbia.  While working at the Kingfisher, David had the opportunity to cook for famous chefs and food critics, such as James Barber, Bonnie Stern and Bob Blume.  Once the Spa was built David had the pleasure of working with Chef Ronald St Pierre, but after 9yrs of traveling from Campbell River to the Comox Valley (which equaled to about 324000km,13 times around the earth) he needed to be closer to his young children and the home that he grew up in, Campbell River.

 

Fusilli Grill was just the place to hang his chef's hat, the dining room had been established in 1994, and the wedding catering side of the business was growing by leaps & bounds.  Owner, Kelley Lane, had tried to tempt him in the past to give up the long drive to Royston.  David Prevost began leading the culinary team at The Grill in 2007 as their Chef, and restaurant began an exciting new chapter in dining and catering excellence.

 

During his time thus far, David, Kelley & the Fusilli team, have catered the Premier's Conference in Banff Alberta, sent 100's of appetizers on a first class flight with renowned native artist Richard Krentz to delight dignitaries in Ottawa, catered Campbell River's Community Foundation Dinner featuring all North Island food products, and pleased dozens of brides with first class wedding dinners.  We are currently looking forward to our exciting re-launch with new menus feature sheets & decor.