David Jensen CCC - Certified Chef de Cuisine with the American Culinary Federation
David joined Hy-Vee in April, 2012. He has been a chef for over 35 years, with 26 of those being with Marriott Hotels in five states - from Des Moines, Iowa, to Seattle, Washington - starting as a sous chef and working his way up to executive chef, and eventually promoted to food and beverage director. He spent four years in the hospital system as an executive chef, adapting non-traditional foods to specialty diets. Dave is an award-winning ice carver and has been carving ice for over 30 years. Roasting, smoking and braising meats as well as preparing pastas and other quick fresh meal ideas are Dave’s specialties.
Also serving our customers: Chef Richard Ernst