Chef Bio

Chef David Anderson has over twenty years of restaurant experience including twelve years in the role of Executive Chef. His experience runs from five-star fine dining to casual dining, from 300-seat high volume settings to 40-seat intimate dining venues and includes traditional (meat and dairy) restaurants as well as vegetarian and vegan restaurants. He has a culinary arts degree from Johnson & Wales University. Chef Anderson has spent the last five years as chef/owner of Los Angeles’ groundbreaking Madeleine Bistro. Madeleine Bistro was chosen the best vegetarian restaurant in Los Angeles by KCal9, was listed as one of the “Top Eight Vegetarian Restaurants in America” by PETA and recently received its fourth consecutive nomination for “Favorite Vegetarian Restaurant” in VegNews magazine’s national survey. Chef Anderson has been named “Chef of the Year” by VegNews Magazine, was the first plant-based chef to cook at the Epcot Food & Wine Festival, was featured as a guest chef in Tal Ronnen’s best-selling “The Conscious Cook”, contributed recipes and ingredients to Oprah Winfrey’s highly-publicized 21-day vegan cleanse and has catered for numerous Hollywood celebrities, including Ellen DeGeneres, Bryce Howard, Jason Schwartzman and Chevy Chase.


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