David Stewart is a Gippsland-born chef and hospitality leader with more than 25 years of experience at the forefront of Australia’s dining landscape. Having worked alongside some of the country’s most respected chefs, he has built a reputation for combining culinary excellence with sharp operational and commercial insight.

Known for his strategic mindset and uncompromising standards, David has led high-performing teams, driven venue transformation, and shaped food programs that balance creativity with profitability. His leadership extends beyond the kitchen, positioning him as a respected voice within the national hospitality industry.

Grounded by his regional upbringing and deep respect for seasonal produce, David continues to champion sustainable practices while delivering modern, produce-driven food experiences at scale.

His experience led to a partnership with property developer Steller as Food and Beverage Director, where he played a key role in designing and project managing major refurbishments including Morgan’s in Sorrento and the iconic Continental Hotel.

In 2013, David stepped into business ownership, launching Ascot Food Store now Ascot Food + Wine in Moonee Ponds. What began as a modest shopfront evolved into a thriving, modern venue known for its seasonal menus and commitment to local produce. In May 2021, he reimagined the space, transitioning from a restaurant-quality café into a vibrant neighbourhood bistro. The venue became the welcoming local diner he had always envisioned, offering elevated yet approachable lunch and dinner alongside a thoughtfully curated drinks list.

Following a fire in 2023 that led to the closure of Ascot Food + Wine, David joined Roasting Warehouse as Executive Chef. In this role, he works closely with Director George, travelling between Australia and Athens to oversee food operations across multiple venues, ensuring consistency, innovation and quality across the brand.

At his core, David is a passionate and dedicated chef. His respect for produce and sustainable food practices stems from his Gippsland upbringing, where time spent on his grandmother’s farm playing in the vegetable patch and learning to cook from the land shaped his philosophy around honest, seasonal food.