DAVID MEDURE


Chef David Medure may not have a classic or even “typical” culinary background, yet in a few short years he has worked and trained with two of Florida’s top chefs at The AAA Five Diamond Grill Restaurant at The Ritz-Carlton, Amelia Island, and at Matthew’s Restaurant in Jacksonville.

The rising star chef honed his culinary reputation at Todd English’s acclaimed Olives restaurant in 1996 as Chef Tournant where he trained with Todd English.

Most interesting and telling of David Medure is his commitment to learning every aspect of culinary preparation, not by the traditional schooling, but by doing.

Medure is passionate about simple flavors and fresh ingredients. He believes that good foundations lead to the finest dishes. “I tend to follow the classic French techniques of cooking and am adamant about creating the flavorful stocks. I believe that a well-made stock is the most important ingredient in any sauce as it adds a complex element to any preparation,” said David Medure.

Medure’s career actually began serving food at The Ocean Bar & Grill at The Ritz-Carlton, Amelia Island, where he quickly realized he was much more interested in how the food was prepared than serving it. On nights’ off and during his free time, David began to volunteer in the garde manger at the hotel’s fine dining restaurant, The Grill, a AAA Five Diamond restaurant, where he assisted in whatever food preparation and fabrication was necessary for that day. In 1996, Medure was finally hired to work full-time and worked his way up through the ranks in The Grill’s kitchen where his older brother Matthew was Executive Chef.

In December 1997, Medure left The Grill to help his brother open Matthew’s Restaurant in Jacksonville, Florida. As Chef de Cuisine, he played an important role in making Matthew’s one of the top restaurants in Florida.

Three years later, David Medure assisted his brother in opening Restaurant Medure in Ponte Vedra, where he is Chef de Cuisine. As Chef de Cuisine, Medure is responsible for the day-to-day operation of the restaurant and for the creation and execution of the nightly menu and the restaurant’s Chef Table.

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