Executive Chef, David Worley

It was as a child that David Worley discovered his passion for creating culinary wonders. The son of a Chef, David was only four when he pulled up a chair to the stove and began to cook with his family. David's education continued as he hungered for more knowledge, taking every culinary class available in high school and then entering and graduating from The Culinary Institute of America in California.

Chef Worley gleaned from his wealth of experience that began when he worked as the Chef at Ferentino's in Beverly Hills and then went on to open Hagars at Viking Park on the lower Sandy River. Chef Worley served as the Corporate Executive Chef for Rogue Ales Brewery's chain of restaurants and also was the Executive Chef at Montecito's Sequoia Ski Resort.

Chef Worley brings to Windseeker his passion for creating original specialties using secrets learned through years of experience. "To me presentation is just as important as quality and the taste of the food. I do not want our guests to simply eat but I want them to have a dining experience"

Original creations abound at Windseeker, from the popular Tequila Prawn Appetizer of layered guacamole and prawns sautéed in butter with sweet red and yellow peppers decorated with deep fried tortilla chips to Windseeker Alamode with Fresh apples sautéed in Peach Snapp's and brown sugar until the warm glazed apples are ready to be served over Vanilla ice Cream.

Chef Worley, the father of eleven children now teaches his own children to cook as he shares the passion he has had since he was a child. To chef Worley who has won the greatest of culinary complements, the Le Cordon Bleu Award, there is a greater accolade, "My reward is walking out to glance at the faces of our Windseeker guests, to see their smiles, empty plates and toasting wine glasses. This is the reason I became a chef."