Chef David Breeden is a Haywood County-based chef renowned for blending Appalachian tradition with refined culinary craftsmanship. His journey with food began as a young child, standing beside his grandmother in the kitchen—watching, learning, and helping her make homemade biscuits from scratch. That early connection to food, family, and tradition laid the foundation for his rich culinary career and identity.
Classically trained through AB-Tech’s award-winning culinary program, David is grounded by a grueling work ethic and passion, which has led him to many sought-after senior and executive sous chef positions. At his core, though, he is fueled by memories of down-home BBQ and cooking over an open flame. That spirit is reflected in his bold, soulful signature dishes: smoked meatloaf, smoked deviled eggs, Coastal Shrimp & Local Grit Cake, and his great grandmother’s coconut cake.
