David Cordua-Rounded.pngDavid Cordúa

A native Houstonian, David Cordúa, was raised around food. His work in the kitchen began at age fifteen at his family's Américas restaurant starting as dishwasher and plantain peeler.

After graduating from the University of Santa Clara with a degree in Finance, Cordúa moved to France. There he attended culinary school at Le Cordon Bleu in Paris receiving Grand Diplômes in both Cuisine and Pastry. During his two year training in Paris he worked in some of the city's best kitchens including La Tour d'Argent. Upon his return to the states, Cordúa tackled the California bay area working in top kitchens in San Francisco, San Jose and Sonoma Valley.

He returned to Texas in 2007 to open the Cordúa group's second Américas in The Woodlands as contributing chef. In 2009 he was made Cordúa's Executive Chef of Development overseeing menus, recipes, and quality for its seven restaurants as well as its catering and events company.

David was awarded Up-and-Coming Chef of the Year, My Table 2010 Houston Culinary Awards.