Chef David Hill joined the University of Surrey back in 2004. Whilst working within the School of Hospitality and Tourism Management’s prestigious hospitality training facility, David soon found he had a passion for teaching alongside his curiosity for all things edible. Coming from a restaurant and hotel background, Chef David worked his way through the ranks, starting as a pot wash and progressing to his position as Head Chef today. Chef David is also an experienced pâtissier and chocolatier, and is celebrated as something of a local celebrity for his marvellous creations. These pastry roots can very much be seen in the food that Chef David enjoys creating today. Keen to return stronger from the multitude of external forces that have disproportionately affected the hospitality industry over the past few years, David has very much developed a focus on food security and hyper-local food production. As such, he currently has an invested interest in creating models for in-house food production and vertical farming methods. Crucially, this has meant creating such models that are accessible and can be integrated into all varieties of kitchens and dining rooms across the world.