Chef David Anthony Temple is famously known for his Chef DAT Underground Dinners in the United States and Belize. You can taste the influence of his Southern, Soul Food flare in the dishes he creates.
Born in Baton Rouge, Louisiana, DAT always had an eye for cooking. From ages 4 to 12, DAT grew up on farms in Amelia, Virginia, where he raised chickens and explored the flavors of the local meats and produce. These pivotal years introduced him to a farm-to-table way of life early on. After graduating high school in Doyline, Louisiana, in 2001 DAT moved to Dallas, working as a Trainer of bartenders and servers at many top dining establishments (The Mercury, McCormick and Schmick's, The Foundation Room at House of Blues, Charlie Palmers at The Joule Hotel, Aurora, and Nosh) . DAT spent the next few years traveling and immersing himself in the kitchens across the United States and then went back home to Louisiana to freshen up his skills and palate.
In 2009, he created the Chef DAT Underground Dinners in Dallas, with the help of legendary farmer Tom Spicer. The wildly popular pop-up dinners allowed DAT to quickly expand the concept to New Orleans, Houston, Colorado, San Francisco, Portland, Honolulu, and Belize.
Currently Chef David Anthony Temple is building an Empire of Seasonal Dining focused in
Dallas, TX, San Pedro, Belize & Pagosa Springs, CO
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