David B Townsend         ~ Taste ~

In my past consulting work, I have coached the implementation of change in restaurants and food service businesses. My approach has always been to guide you and help restaurant owners focus on the path that leads to fulfillment and balance in their lives and businesses through offering perspectives, planning, and action. After three decades in restaurant management and partnerships, I now focus on food styling and photography. My services help you showcase your vision of food quality and presentation. 
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My decades in restaurant management and ownership in San Francisco and the Monterey Peninsula are a core part of my expertise. As General Manager of The Old Bath House Restaurant in Pacific Grove, I honed my cooking, management, and marketing skills under the leadership of Peninsula restaurateur David Bindel. In a time when the traditional French forces in dining were beginning to be influenced by California Cuisine, and its impacts on menus and wine lists were changing. I was at the forefront of developing a wine list of upcoming California Wines, introduced Salinas Produce, Sonoma Duck, and other qualities of an ever-evolving food business in the late '70s and '80s. He was instrumental in producing wine dinner pairings. I was a managing partner at the Half Shell, South of Market district, in the early years of gentrification.

Moving back to the Peninsula in 1990, he went on to open and manage Carmel's first Organic restaurant under the direction of Chef Wendy Little and later took over management of the Mediterranean Market after an extensive remodel expanding off-site catering program.

I now live in the Sierra Foothills and can travel throughout Northern California for menu planning, food styling and photography consultations. 
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