David Morris

The Climb

Technique and instruction sit at the base of David Morris’s early record. At The Art Institute of Phoenix (2000–2004), he worked as Chef Instructor, a role built on precision, repetition, and the discipline of explaining the work as well as doing it. That period set the tone for a career that would later move into larger kitchens and more complex operations without losing the habits of clarity and control. Leadership in resort kitchens followed at Anthem Country Club/Troon Golf (2004–2006), where Morris served as Executive Chef. In that setting, the job was not only to cook, but to hold standards across service and keep execution steady. He then moved to Mandalay Bay Resort and Casino (2006–2009) as Executive Chef Garde Manger, a station that depends on timing, detail, and finish. In a property of that scale, the work rewards a composed kitchen hand. Continuity has been part of the craft as well. Since 2009, Morris has served as Assistant Executive Chef of ARIA Campus, a long tenure that points to trust and consistency over time. The role sits alongside later teaching and leadership work, including Cuisine Chef Instructor at Sunway Hotel Georgetown in Penang (from 2018) and Executive Chef at Suncadia (from 2019). Across those posts, the through-line is the same: instruction, execution, and a steady return to fundamentals.

Today

At Trump International Golf Links (Scotland), Morris holds the title of Executive Chef. The position draws together the practical range of his career: teaching, resort service, and the discipline required to keep a kitchen moving cleanly under pressure. It is work that depends on standards as much as scale.

Career - Chef Instructor — The Art Institute of Phoenix (2000–2004) - Executive Chef — Anthem Country Club/Troon Golf (2004–2006) - Executive Chef Garde Manger — Mandalay Bay Resort and Casino (2006–2009) - Cuisine Chef Instructor — Sunway Hotel Georgetown, Penang (from 2018) - Executive Chef — Suncadia (from 2019)

Signature

David's signature dishes include Red Mullet Escabeche. The dish points to a kitchen style that works with structure and measured flavor, where balance matters as much as technique.

In Their Words “Cooking is about passion, respect and love.” “I come from a family where food was a way of life.”

Recognition

The work is described in plain terms by Morris himself: "Cooking is about passion, respect and love." Read as craft language rather than slogan, it places value on the standards that hold a kitchen together—discipline, care, and respect for the people the food is meant to serve.

FAQ What is David Morris's current role? As of 2026, David Morris is Executive Chef. Where did David Morris work before? David Morris's earlier career included The Art Institute of Phoenix, Anthem Country Club/Troon Golf, and Mandalay Bay Resort and Casino. What recognition has David Morris received? Hampshire Chef of the Year, runner-up (2005).