David Leards path in culinary arts started in the early 90’s where he developed his skills as a cook at Boathouse Restaurant, leading to receiving his red seal accreditation. Along with being the Kitchen manger this paved his way for employment with Canuel Caterers as Executive Chef, where he was brought on board to assist on building the foundation of the business. After 16 years he was ready to explore another adventure and moved to the Shuswap with his wife.

In 2014 David started at Quaaout Lodge as our banquet Chef and continued to build his skills under three great Chefs, each of whom taught him a lot about the business. Under Executive Chef Chris Whittaker, David took on the role of Executive Sous Chef, while continuing to manage the banquet operations. The skills and leadership have allowed him to make the jump to Intern Executive Chef upon Chef Chris leaving.

After moving to the Shuswap David and his wife of 24 years have built a life with the blessing of a small community and many great friendships formed. They were honored when their daughter and son in law decided to move up from the lower mainland last year to be closer to them in preparation for their new baby’s arrival. David’s passions include everything the great outdoors have to offer from gardening, hunting, camping, and raising their own livestock. A truly farm to table lifestyle.