David Cordúa – a native Houstonian – serves as Executive Chef of Cordúa Restaurants. He oversees quality, execution, as well as menu development for Cordúa’s nine award-winning restaurants and Cordúa Catering.
About Chef David Cordúa
Born in Houston in 1982, Cordúa grew up in Meyerland and graduated from Strake Jesuit College Preparatory. His first restaurant experience came at the age of 15 in the kitchen of Américas, where he worked as a dishwasher and plantain peeler.
Cordúa graduated from Santa Clara University in 2004 with a degree in finance. While in college, he ran a university-financed soup kitchen, overseeing a team of about 15 volunteers. He also worked at the Hotel Valencia Santana Row in San Jose as a breakfast cook. He worked weekends in Sonoma at Popina Restaurant, where he learned about seasonality and the relationship of wine with food.
In 2005, Cordúa earned Les Grand Diplômes in Cuisine and Pastry from the prestigious Le Cordon Bleu in Paris. During his training in France, he learned the foundations of cooking and worked at La Tour d’Argent, one of Paris’ oldest restaurants, along with neighborhood bistro L’Auberge Brassane and a local pizzeria.
Cordúa returned to the United States in 2006 and worked as food and beverage manager at the Dolce Hayes Mansion Resort & Spa in San Jose where he managed the fine dining restaurant, lunch restaurant and bar at the hotel conference center.
Cordúa joined his family’s restaurant group in 2007 as Vice President of Brand Development, helping to open Américas in The Woodlands. He helped re-launch Cordúa Catering in 2008 and became Executive Chef in 2009. He was named “Up and Coming Chef of the Year” by My Table Magazine in 2010, a month after opening Américas River Oaks.
Active in the community, Cordúa serves on the board of directors for the Flock Committee at the Houston Zoo, Children At Risk and Health Care for the Homeless. He was recognized for his philanthropic leadership with an Ovation Award from the Houston Grand Opera in 2013.
Cordúa also had a passion for music before beginning his culinary career. He played in bands throughout high school, performing guitar and lead vocals at venues such as Fitzgerald’s in the Heights.