Chef Dave's Bio
Chef David Fouts received his Culinary Degree in 1994 from the Florida Culinary Institute in sunny West Palm Beach, Florida. Soon thereafter, he was hired by the prestigious 5 Star Diamond Hotel “The Breakers” in West Palm Beach, where he worked for several years. Other professional appointments include Director of Food Services at Hippocrates Health Institute which is one of the premier vegan/vegetarian resorts in South Florida; Executive Chef for Omni Hotels; and Personal Chef for a wonderful family in Naples, Florida. He currently is the Corporate Chef for Western Bariatric Institute and the International Metabolic Institute both based in Reno, Nevada.
Over the last several years, Chef Dave has written, contributed and advised on several editorial boards for publications throughout the country. In 2003, he wrote his first book, “Culinary Classics: Essentials of Cooking for the Gastric Bypass Patient.” The book was born out of his passion to help patients he works with on a daily basis and to help them overcome their challenges with food choices following weight loss surgery. It was this endeavor which led Chef Dave to co-author the first edition of “Weight Loss Surgery for Dummies,” as well as an invitation to the editorial board as a contributor for WLS Lifestyles magazine and writer/contributor for Beyond Change, Bariatric Times and several other health publications.
These days, you can find Chef Dave lecturing and performing cooking seminars across the country. He advises on food and product development for Fortune 500 companies. He was recently featured on the front cover of WLS Lifestyles Magazine in their quarterly issue. Besides his national speaking engagements, Chef Dave is proud to say he is kept very busy at home with his lovely wife and two children. He is actively involved in his community and work, and enjoys leisure and travel time with his family.