Today we’d like to introduce you to David Rueda.
Hi David, thanks for joining us today. We’d love for you to start by introducing yourself.
Cooking came naturally to me; I spent a lot of time in the kitchen as a child helping my mom and grandma. I was about 16 when I decided I wanted to own a restaurant one day. I spent my teenage years working at Razoos and Chick-fil-A, before the decision to attend culinary school. I attended the Art Institute of Houston in 2010, and graduated with my Associate of Applied Science in Culinary Arts,
Halfway through culinary school, I decided to accept a position at Houston Country Club, to work under Master Chef Fritz Gitschne. After his departure from Houston Country Club, I worked under Master Chef Alex Darvishi for 13 years.
When working at Houston Country Club I worked my way up, by working in every area possible to help shape my career as a Chef, I started out as a Student Cook, then moved to the butcher shop, and then I worked on the line before I was promoted to Demi Chef. As a Demi Chef, I serviced the Wayside kitchen that served the club’s dining room. After a year, I was promoted to Sous Chef. During my 10 years as a Sous Chef, we operated a 12.5-million-dollar Food and Beverage operation, I ran the Banquets division and trained under our Sushi Chef.
I was promoted to Executive Sous Chef in 2019. In 2022 I received the opportunity to become an Executive Chef at Sugar Creek Country Club.
I now have the privilege to lead Sugar Creek Country Club’s innovative culinary artists, bringing my passion for fresh food, eliminating frozen foods, and maintaining a scratch kitchen.
Culinary Influences from Classical French, American, Mexican, Asian, and Sushi.
ACCOMPLISHMENTS:
2012 Certified Sous Chef Designation
2014 Firefly Debutante Ball
2018 Successfully planned and executed 1000ppl Wedding (Dogget)
2020 Certified Executive Chef Designation
2018 Learn2Serve Texas Food Manager Certificate
2018 Houston Health Department Food Managers Certification
CULINARY COMPETITIONS:
2010 Silver Medal in HCC Hot Food Category K1
2013 Bronze Medal in HCC Hot Food Sous Chef Category W
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Balancing work, life, school, and a full-time job was definitely a struggle, but it all paid off in the end, I had a lot of good influences in my life that allowed me the opportunity to learn and manage any bumps in the road that arose.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am most proud of my transition from Executive Sous Chef to Executive Chef! This is what I have been working towards for the past 14 years, and I made it!
Alright, so to wrap up, is there anything else you’d like to share with us?
I am revamping Sugar Creek’s menus by using fresh ingredients, and farm-to-table vegetables. I am bringing Sugar Creek back to a scratch kitchen. We are also in the process of upgrading and designing a new kitchen. Fort Bend County’s most recognized private member-owned club which many have called home for fifty years. Sugar Creek Country Club provides a membership experience that is steeped in tradition while inviting its newest members. Whether you enjoy dining with friends, a relaxing day poolside with family, or the friendly competition during a round of Golf or Tennis matches, rest assured that there is something for everyone at Sugar Creek.
Sugar Creek is also well known for hosting memorable events from Weddings, Social Events, Corporate Events, and more! You can also contact us for Food To Go orders!
Contact Info:
- Website: www.thesugarcreek.com
- Instagram: @chef_d_rueda
