Chef
David Noto
- Discipline
- Chef
i. Biography
Executive Chef at Osteria Borsò Gambrinus in San Polo di Piave, Italy, is the current title on David Noto’s record, but the weight of that position comes from years spent inside large, high-pressure kitchens and food-and-beverage operations. The line through his career runs from formal study at the Culinary Institute of America into executive roles where the job was not only to cook, but to manage standards, pace, and output at scale.
Coming Up
Training at Culinary Institute of America set the base, and David Noto’s early career quickly moved into executive responsibility. At the Petroleum Club of Fort Worth, where he served as Executive Chef from 1999–2003, the work demanded consistency, control, and the ability to hold a kitchen to exacting expectations day after day. The next long stretch was at Hilton Dallas Lincoln Centre, where he was Executive Chef from 2003–2010. At Omni Bedford Springs, he extended that run from 2010–2021, and from 2015–2021 also served as director of food and beverage. That added layer widened the scope of the role beyond the kitchen, bringing service, operations, and guest experience into the same field of responsibility. The move to Arnold Palmer's Latrobe Country Club from 2021–2023 shifted the setting into the club world, but not the need for oversight. After that came a period as Executive Chef at Self Employed from 2023–2026, followed by Executive Chef at Kalahari Resort Convention Center in Bedford, PA, US from 2026. Today, David Noto is Executive Chef at Osteria Borsò Gambrinus.
Where They Are Now
At Osteria Borsò Gambrinus in San Polo di Piave, Italy, the Executive Chef role draws on the full range of David Noto’s earlier work: formal training, long service in executive kitchens, and leadership across different hospitality formats. The setting is international, but the job remains rooted in the same core demands that have defined his career—organization, continuity, and command of a professional kitchen. His path has moved through private club, hotel, resort, and convention-center work rather than staying inside one house or one format. Executive Chef appears repeatedly across that record, and that repetition is the point: it marks a career built on carrying the same level of responsibility across different rooms, different audiences, and different operational scales.
Career - Executive Chef — Osteria Borsò Gambrinus, San Polo di Piave, Italy - Executive Chef — Petroleum Club of Fort Worth (1999–2003) - Executive Chef — Hilton Dallas Lincoln Centre (2003–2010) - Executive Chef — Omni Bedford Springs (2010–2021) - Director of Food and Beverage — Omni Bedford Springs (2015–2021) - Club Manager — Arnold Palmers Latrobe Country Club (2021–2023) - Executive Chef — Self Employed (2023–2026) - Executive Chef — Kalahari Resort Convention Center, Bedford, PA, US (from 2026) Education: Culinary Institute of America
Honors
The formal credential in the record is Culinary Institute of America, with study in Culinary Science/Culinology completed across 1989–1991. That education sits at the base of the timeline that follows, and it helps explain the breadth of roles that came after it. The more durable marker is the span of executive responsibility itself: Executive Chef appointments beginning in 1999 and continuing through the current role in San Polo di Piave. Read together, those posts show a career built through sustained management in demanding kitchens rather than through one defining stop.
FAQ Where did David Noto train or study? David Noto trained at Culinary Institute of America.
