David Boyle

Chef David Boyle, a graduate from the renowned Restaurant School in Philadelphia, is the executive chef at Philadelphia's Davio's Northern Italian Steakhouse. Davio's, long regarded as one of Philadelphia's finest fine-dining restaurants, prides itself on fresh, premium-quality ingredients, expertly prepared cuisine and exceptional service.

While completing his Culinary Arts degree, Boyle took an externship at Philadelphia's distinguished Four Seasons Hotel under the tutelage of Executive Chef Jean-Marie Lacroix, and remained there for several months beyond his graduation at multiple positions, including Garde Manger.

In 1995, he was offered a position in the kitchen at the one-star Michelin hotel restaurant in Chartres, France-Le Grande Monarque Hotel. Upon his return to the United States in 1996, Chef Boyle and a friend formed a partnership in a food-related business before he returned once again to the Four Seasons, where he actively participated in many exclusive events, including a dinner for the local chapter of the Chaine des Rotisseurs, and multiple James Beard House dinners in New York City.

Now ready to make an upward move, David took the post of Sous Chef at the popular Jake's in Manayunk, and quickly moved to Executive Chef after only eight months there. Under his stewardship, Jake's won the first of what would become three consecutive Mobil Guide 4-Star Awards, and a "Best of Philly©" Award for Best Brunch from Philadelphia Magazine in 2001. As a further testament to his culinary prowess, his food received a rating of 27 (out of 30) from Zagat for two years running, and a rare "Three Bells" rating from the discerning Philadelphia Inquirer food critic, Craig LaBan.