With almost two decades of experience in restaurants across the United States, David Varley is currently a part of the Canyon Ranch team as Vice President of Food & Beverage. With a culinary degree from New York's Culinary Institute of America, Varley brings with him an extensive background in hospitality having worked 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 award-winning chef Michael 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 he 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 St. Pete Florida to refresh Locale Gourmet Market & Farmtable Cucina and on to Honolulu to create The Street, A Michael Mina Food Hall as Vice President Culinary Operations where he oversaw the largest, most dynamic projects of the group and was a vital voice when crafting menus and program for Mina's restaurants across the country.