ABOUT
CHEF DAVID BREEDEN.
Founder of Guest Driven Hospitality | Michelin-Level Hospitality Consulting for Restaurant Brands
Chef, hospitality strategist, and consultant specializing in concept development, operational turnarounds, guest experience design, and Michelin-caliber restaurant positioning.
Chef David Breeden is a hospitality consultant, chef, and brand strategist with over 20 years of experience across Michelin-starred kitchens, luxury hospitality environments, and high-performance restaurant groups. His career spans fine-dining, multi-unit operations, and consulting roles, with a focus on concept development, operational excellence, and guest experience design.
An East Tennessee native, Breeden’s journey into hospitality began at a young age, shaped by Southern table traditions, family meals, and an early connection to the land through agricultural work. He often credits those early experiences: cooking with family, working with seasonal ingredients, and understanding food at its source as the foundation of his guest-driven philosophy.
After formal training at Johnson & Wales University in Charleston, South Carolina, Breeden went on to build a career in some of the most respected kitchens in the world. His professional trajectory has been defined by a relentless pursuit of excellence, an operator-first mindset, and a belief that great hospitality is built on systems, culture, and emotional consistency, not just food.
Today, Chef Breeden is the founder of Guest Driven Hospitality, a consulting firm dedicated to helping restaurant owners, developers, and hospitality groups refine brand identity, elevate guest experience, and position concepts for sustainable growth in an increasingly competitive market.
Career Highlights & Accolades
Chef David Breeden brings over two decades of experience across Michelin-starred kitchens, luxury hospitality environments, and elite restaurant groups. His career includes leadership roles at world-renowned fine-dining institutions, as well as advisory and consulting engagements supporting the development, turnaround, and scaling of restaurant concepts across multiple markets.
Breeden served in senior culinary leadership positions at The French Laundry in Yountville, California and Per Se in New York City, contributing to operational excellence, brigade organization, leadership development, and long-term brand consistency. His work has spanned fine-dining, high-volume luxury operations, and multi-unit hospitality groups, blending culinary artistry with disciplined systems thinking.
Throughout his career, he has collaborated with some of the most influential chefs in the world, including Alain Ducasse, Michel Bras, Gordon Ramsay, Helen Darroze, Yannick Alléno, Nobu Matsuhisa, and Juan Mari Arzak, shaping a global perspective on modern hospitality and guest experience.
Breeden has also contributed to and collaborated on multiple cookbooks and culinary publications, including projects with The French Laundry, and has appeared in national and international media, including The Los Angeles Times, The San Francisco Chronicle, Sunset Magazine, and Haute Living. In 2024, he delivered the commencement address for the Culinary Institute of America’s graduating class, reflecting his ongoing commitment to mentorship, education, and the future of the hospitality industry.
CHEF DAVID BREEDEN
A Guest-Driven Philosophy
What Sets Chef David Breeden Apart
“Hospitality is not built on food alone. It’s built on how a guest feels, what they remember, and whether they return. My approach is rooted in operational excellence, brand clarity, and the belief that every successful restaurant must deliver a consistent emotional experience, not just a menu.”
Chef Breeden’s philosophy centers on building hospitality ecosystems that align brand identity, guest experience, and operational systems into a cohesive whole. His work is grounded in sustainability, seasonality, mentorship, and long-term brand stewardship, with a deep belief that great restaurants are built on culture, leadership, and disciplined execution.
Beyond consulting, Chef Breeden remains passionate about mentoring emerging chefs, supporting community food initiatives, and contributing to sustainable hospitality practices. His dedication to developing future leaders and strengthening local food systems reflects his belief that hospitality is both a business and a responsibility.
With over 20 years of experience across Michelin-starred kitchens, fine-dining operations, and complex restaurant groups, Chef David Breeden’s consulting expertise covers:
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Restaurant concept development
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Brand identity & positioning
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Guest experience design
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Operational turnarounds
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Menu strategy & pricing
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Service model optimization
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Wine and beverage program development
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Pre-opening strategy
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Leadership training
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Multi-unit scaling strategy
CHEF DAVID BREEDEN
MEDIA, APPEARENCES & COLLABORATIONS
Chef David Breeden is available for industry speaking engagements, panel discussions, podcasts, and trade media features focused on restaurant growth, guest experience, operational excellence, and modern hospitality strategy.
In addition to consulting engagements through Guest Driven Hospitality, Breeden is also available for select chef collaboration dinners, brand partnerships, and curated hospitality experiences aligned with his guest-driven philosophy and consulting focus.
For consulting inquiries, media requests, speaking engagements, or collaboration opportunities, click here.