David Varley
EVP CULINARY
Chef David Varley brings over two decades of experience to his role at TableOne, most recently the Vice President of Culinary Operations at MINA Group. In his role, Varley (“DV”) has been a key player for some of the largest and most dynamic projects the group has tackled and a vital voice when crafting menus and programs for award-winning Chef Michael Mina’s concepts.
A New Jersey native, DV developed a passion for hospitality at a young age watching his mother tend to her organic garden which served his family and the local restaurants of northern NJ. “My mother put the garden in Garden State and I was so fortunate to have grown up in tune with the rhythm of the seasons. Some of my fondest memories are of the sweet grassy crunch of the first raw asparagus shoots from the spring garden and perfect sun warmed cherry tomatoes,” explained Varley. As a teenager, he realized that a life in food was the only thing he wanted to pursue and so he enrolled in New York’s Culinary Institute of America to obtain his culinary degree. DV has cooked all over the U.S. developing his skills in various top-tier restaurants including Lespinasse in NYC, Clio in Boston, MA, The Ryland Inn in White House, NJ, and Parcel 104 in Santa Clara, CA.
In 2004, Varley ventured to Las Vegas to work as Chef de Cuisine for Bradley Ogden within Caesars Palace Hotel and Casino. Under the tutelage of Ogden, Varley evolved as an accolade-winning chef garnering back-to-back Mobil Four-Star reviews, Five-Diamond awards and in 2007, Ogden’s first Michelin star. During his Las Vegas residency, Varley was also named “Chef to Watch, Up & Coming Rising Star,” by Vegas magazine.
Over the years, Varley has differentiated himself among his peers by using innovative techniques and a modern approach to make food fun, exciting, and delicious. His initial partnership with Chef Mina began in 2008 when he was appointed as Executive Chef of Washington D.C.’s BOURBON STEAK and shortly after as the Corporate Chef of MINA Group – responsible for culinary operations across all brands. In that role, DV was responsible for working with over 30 of Mina’s restaurants driving seasonality, identifying the best products and practices, and mentoring the next generation of culinarians. His ongoing collaboration and growth with Mina led him to take on the role as Vice President of Culinary Operations in 2016.
A truly gifted artist, his talent doesn’t stop at cooking. He is also an experienced photographer and has captured an extensive amount of beautiful content for MINA Group’s restaurants across the U.S. and Dubai.