Chef David Ludwig, CEPC, CHE, began his career as a pizza maker at the age of 16. After attending the Academy of Culinary Arts, he spent 4 years working for a French Boulanger, Michel Gras, at La Patisserie, a French Bakery in Cape May, New Jersey. David spent the next five years in various positions, including pastry cook at the Trellis Restaurant, and executive pastry chef for the College of William and Mary, in Williamsburg, Virginia. David then accepted a position at the Five-Star, Five-Diamond Jefferson Hotel in Richmond, VA. While there, he completed several courses at the Culinary Institute of America, both in Hyde Park, NY and Greystone, CA. After moving to Maryland, David helped re-open the Reynold's Tavern in Annapolis as chef for their English Tea Room. During this time, he began working as an adjunct instructor for the Hospitality, Culinary Arts and Tourism Institute. He has taught full-time as an Instructional Specialist since 2005 and is adviser to the HCAT Chef’s Club. David is a member of the American Culinary Federation, and he is a Certified Executive Pastry Chef.