Who is David Bies?
A well traveled and determined chef with more than 20 years’ experience in the hospitality industry
Food has been David’s preoccupation since he was young. Following in his brother’s footsteps and influenced by his mother’s determination and strong work ethic, David has advanced through every kitchen he’s worked in.
While earning a culinary degree from Johnson & Wales in Charleston, SC, David worked as Sous Chef at The Woodlands Resort & Inn. After a few years in Charleston, following another passion, he left to work as a Fishmonger. It was one of the most influential jobs of his career.
In 2005, David moved back to Atlanta and accepted a position as Chef de Cuisine at Restaurant Eugene. During his time as Chef de Cuisine, the restaurant won numerous accolades and David also competed against Chef Masaharu Morimoto on ‘Iron Chef America.’
David left Restaurant Eugene in 2009 to travel and work throughout Asia, Europe, and Central America, learning the culinary techniques and history of the foods and people he worked with.
In 2015 after returning home to Atlanta, David and his partners opened Ticonderoga Club. Since opening, Ticonderoga Club has received many accolades, and has been nominated for numerous James Beard Awards, most proudly “Best Hospitality”. Most recently, Ticonderoga Club was recognized in the Atlanta Michelin Guide. David lives in Atlanta, Georgia, USA, with his wife Ginia and Son Benjamin.
