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.

Born in Arizona, his mother encouraged him to understand the basic principals of a home kitchen. “She is a home economist by profession and simply insisted all her children learned to cook” I always remember a gourmet club coming over for dinner, having to prepare our own school lunches and “family meal once or twice a week. Homemade ice cream was a weekend tradition. A high school food arts teacher suggested pursing a culinary career.

Now 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.

I have a humble philosophy, as a culinary artist, it simply takes a lifetime to learn how to cook, because there are so many incredible influences; Culinary is such a dynamic profession. Always surround yourself with those of similar interests and be willing to except new ideas”.

Fortunately, David has had an opportunity to work with some of the finest Chefs in the industry. Patrick O’Connell, Kirk Avondoglio, Michael Ginor, Robert Irvine, Hubert Keller, Julian Serrano, Roberto Donna, Alan Wong, Sam Choy, Gunter Seger, Bobby Flay, David Burke, Michel Richard, Daniel Boulard, Kenny Oringer, Ming Tsai and Emeril Lagasse and Susur Lee.

David lives in Upstate New York with wife Cristina and their three children, Davin, Alexander & Madeline.