David Varley :: CHEF'S ROLL :: The Professional Chef Network

David Varley

"During the season most of our meals were grown in our own backyard and the surplus was sold to local restaurants...At a young age, I realized that a life in food was the only thing I wanted to pursue." - David Varley
RN74 Seattle: Foie Gras with Honey Brioche
EDUCATION & EXPERIENCE
Culinary Institute of America. Hyde Park, NY
Degree in Culinary Arts
Clio. Boston, MA
Chef
The Ryland Inn. Whitehouse Station, NJ
Chef
Parcel 104. Santa Clara, CA
Chef
Bradley Ogden. Las Vegas, NV
Chef De Cuisine
Trump International Hotel and Tower. Las Vegas, NV
Chef De Cuisine
Pure Management Group. Las Vegas, NV
Chef De Cuisine
Bourbon Steak. Washington, DC
Executive Chef
RN74. Seattle, WA
Executive Chef
SKILLS & EXPERTISE
BOH operations
Food styling
Food/menu costing
Ingredient sourcing
Kitchen management
Leadership
Staff training
TV/radio guest appearances
Menu development
GALLERY
VIDEO

  • Le Creuset "5 Ingredient Challenge" with David Varley

  • Clafoutis Demo with Chef David Varley
RAVE REVIEWS
"David is an extremely talented chef that has a very good reputation within our culinary community. His dedication to working with local purveyors and finding quality, seasonal product is one of his many attributes,"
- Michael Mina

David Varley
David Varley
Seattle, WA
United States

RN74 Seattle
Executive Chef
part of the Mina Group


David Varley developed a passion for the culinary arts at a young age while watching his mother tend the family's organic garden which served his family and the local restaurants of Sussex, NJ. During his formative years, Varley was educated in the true meaning of eating locally and seasonally, an approach instrumental to crafting menus with Michael Mina for Mina Group's restaurants across the country as well as his appointment to Executive Chef at RN74 Seattle.  
"During the season most of our meals were grown in our own backyard and the surplus was sold to local restaurants," says Varley. "I also grew up hunting and fishing which helped me understand the cycle of food and production. At a young age, I realized that a life in food was the only thing I wanted to pursue."  

Varley earned a culinary degree from the renowned Culinary Institute of America in Hyde Park, New York. Since 2001, Varley has cooked all over the country honing his skills in various top-tier restaurants including Clio in Boston, MA, The Ryland Inn in White House, NJ, and the Parcel 104 in Santa Clara, CA. 
 

In 2005, Varley moved out to Las Vegas, NV to work as Chef de Cuisine for Bradley Ogden within the Caesar's Palace Hotel and the Casino.  At Caesar's Palace, Varley led his team to earn back-to-back Mobil Four-Star reviews, Five-Diamond awards and in 2007, Bradley Ogden's first Michelin star. Varley's positions in Las Vegas also included Chef de Cuisine of the Trump International Hotel and Tower in Las Vegas, a position he accepted to launch the food & beverage program for the 1,232-suite property.  Prior to this appointment, he served as Chef de Cuisine from July 2007 to March 2008, for Pure Management Group overseeing the creation of the Company American Bistro brand in Las Vegas.  During this time he was named "Chef to Watch, Up & Coming Rising Star," by Vegas magazine. 

Prior to working as Mina Group's Corporate Chef, Varley served as the Executive Chef of Mina's BOURBON STEAK in Washington D.C. where he earned many accolades for the restaurant, and personally, including Forbes Best New Restaurant in the Country 2010, DC Luxury Magazine Restaurant of the Year 2009, Food & Wine Cochon 555 Regional Competition First Place, National Competition First Place 2010.  

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. As Corporate Chef at Mina Group, Varley
was responsible for working with the restaurants to drive seasonality, identifying the best products and practices, as well as working with Chef Mina to mentor the next generation of culinarians. Varley consistently incorporates top notch ingredients throughout the restaurants served as the benchmark for his work with all of the chefs and restaurants throughout the company.  

"It's an honor to have worked with such an amazing team and portfolio of restaurants," says Varley. "I have enjoyed working closely with Chef Mina and the chefs to make each restaurant and kitchen the best they can be."  

Varley's new role as Executive Chef at RN74 Seattle takes him back to his roots as a cook, focusing his complete attention on one restaurant where he has reconfigured the menu to create a memorable dining experience centered on hospitality and seasonal flavors.  

"David is an extremely talented chef that has a very good reputation within our culinary community. His dedication to working with local purveyors and finding quality, seasonal product is one of his many attributes," says Michael Mina.