For the past 2 years, David has appeared as a culinary operative (chef’s assistant ) on the highly rated FOOD NET WORK show DINNER IMPOSSIBLE working along side Chef Robert Irvine as they tackle impossible culinary missions around the country. They are currently filming the 8th season.

David can also be found as Chef de Cuisine at Chef’s Michael Ginor’s award winning restaurant Lola Restaurant in Great Neck, New York.

Just eighteen, he began cooking shortly after graduating high school at the Mobil Five Star Arizona Biltmore Hotel. Britton then enrolled in the American Culinary Federation Cooks Apprenticeship offered by the Biltmore, a rigorous three year training program focusing on classic European and international cookery. Then subsequently worked at a series of premier-world class hotels – The Ritz-Carlton Laguna Niguel, La Costa Resort and Spa and Century Plaza’s “La Chaumiere” – all located in the Golden State

After wearing the top toque as Executive Chef at the Manele Bay Resort on the island of Lanai in Hawaii, Britton crossed an ocean to work at the renowned Inn at Little Washington. After the Inn, the Sagamore Resort on Lake George in upstate New York enticed Britton where he was Executive Chef at the Trillium Restaurant, an AAA Four-Diamond restaurant as well as a Wine Spectator Award of Excellence.

When the opportunity arose to own his own restaurant he jumped at the chance. Springwater Bistro in Saratoga Springs opened in June 2001 and quickly became a leading advocate of local regional fare. Innovative menus were created and written daily based on the availability of product and the abundance of upstate farms which kept the kitchen of Springwater full of artisan ingredients.

David a current member of the Chaine de Rotisseur and Chevalier de Taste Vin, thoroughly enjoys meeting people who share a passion for food & wine.