Originally from Western Massachusetts, the Berkshire area, David began working in the food industry at a local restaurant in his home town community.
Upon graduation David enlisted in the United States Navy as a builder in the Seabee's in Naval Mobile Construction Battalion Three. Bravo Company
While in this role, David re-enlisted in the Armed Forces, as an Army Light Infantry Member.
Over the years David developed as a military leader. He began to educate and train soldiers in areas to include:
• Marksmanship
• Combat Life Saver
• Land Navigation
• Call for fire/Close Air Support
• Small team leadership
• Operational planning and execution.
After being wounded during a battalion deployment In Support Of Enduring Freedom In COP Wright, Kunar Province, David Transitioned as a Platoon Sargent for a Forward Observer unit based out of New York, until eventually being medically released in July, 2014.
Prior to his deployment, David returned to the restaurant industry both as a chef for numerous facilities throughout the Northeast to include family owned restaurants, exclusive members only country clubs, to high-end destination restaurants for some of the countries elite. David also attended Connecticut Culinary Institute for Advanced Culinary Arts Program. David learned the various skills in culinary preparation of dishes but also learned about the importance of unique plating techniques and the business side of running a restaurant operation.
Returning home from deployment, unable to sustain the two career paths previously trained for, David found himself traveling the globe, constantly capturing images and developing a passion that would lead to creating his own freelance photography company and earning an associates degree in Digital Communications in photography at Houston Community College.
David now uses his experience to help small and large facilities gain more business through photography/videography and consulting in restaurant operations.