David McIntyre has been an integral member of the Wolfgang Puck Fine Dining Group for the last 13 years and has worked at Puck’s most high-profile, Los Angeles restaurants including Spago, CUT and WP24.  

McIntyre began his career at the Culinary Institute of America, where he took classes in cooking principles and flavour dynamics. He then moved on to his first role as an apprentice to renowned chef Joachim Splichal at his fine dining restaurant Patina. From there he moved to Spago in 1997 where he met Wolfgang Puck and began what has become a strong culinary relationship. In 2006, he moved to CUT, Beverly Wilshire to help launch the first CUT restaurant as Chef Consultant.
 
McIntyre opened his own successful restaurant, Crescent Heights Kitchen and Lounge in San Diego in 2007.  He re-joined the Wolfgang Puck Fine Dining Group as Executive Chef at WP24 at The Ritz-Carlton, Los Angeles in 2010. 
 
McIntyre was born and raised in Southern California, and he studied at the University of Washington earning a degree in Sociology. He recently relocated from the United States to South West London with his family to take on the challenge of opening CUT at 45 Park Lane as the executive chef.