NORMS Corporate Executive Chef David Cox

A Californian through and through, Corporate Executive Chef David Cox knows a thing or two about good food and SoCal living.

He left California for a short time to earn his degree from the New England Culinary Institute in Montpelier, Vermont, and he went on to become a Certified Executive Chef® with the American Culinary Federation. He then returned to his roots and worked at several notable California restaurants: The Inn at Spanish Bay in Pebble Beach, four-diamond rated; the four-star hotel Sofitel San Francisco Bay in Redwood Shores; and the award-winning Southwestern-style casual dining chain, Left at Albuquerque, in San Francisco. But, his experience isn’t confined solely to those styles or restaurants. He’s ventured to many foodie destinations, like San Antonio, Texas and St. Helena in Napa Valley to name a few.

When Chef David joined the NORMS family in 2003, he brought the diverse flavors of his culinary background along with him. Drawing inspiration from Latin American, Asian and Mediterranean cuisines, he develops seasonal menus for NORMS featuring new items with interesting fusions. His efforts in standards, research and the development of those seasonal dishes have redefined our food and elevated our guests’ experiences in all of our restaurants.