Chef

David Terrazas is an Air Force veteran and former defense and homeland security analyst focused on strategic social issues, including food security.  David spent sixteen years traveling the world, growing a personal interest in food and culture, which culminated in formal training at the Le Cordon Bleu College of Culinary Arts in Orlando, Florida.   David is a native of El Paso, Texas, and specializes in Southwestern and Mexican cuisine, pastry and chocolate work.   


David's current focus is on fusing the flavors of the cuisines of the world’s subtropic regions, roughly between 23 and 40 degrees latitude, which includes the Southern United States, Latin America and the Caribbean, the Mediterranean region, Southern Asia, South Africa, and Australia and New Zealand.