About Chef David Edgell
As a chef in the only city in the United States designated as a UNESCO (United Nations Educational, Scientific and Cultural Organization) Capital of Gastronomy, Chef David had the unique challenge of making his Chef’s Table menu truly a stand-out addition to Tucson’s culinary landscape. Starting out as a teen working in the kitchens of sandwich shops and pizzerias, he discovered his passion for cooking and food and continued exploring and honing his skills working in a diverse group of restaurants across the Southwest before coming to Fleming’s Tucson. “In Tucson people don’t really read too much into flair,” Chef David says, “they’re all about Southwest flavors and great spice.” These ideas and tastes are the cornerstones of his Chef’s Table menu, and they’re enhanced by his own family recipes and the favorite flavors of his highly talented kitchen team.
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