DAVID HOYLE
EXECUTIVE CHEF
Executive chef David Hoyle comes to The Westin Bellevue with intensive culinary training, a demanding discipline he learned while cooking at large, fast-paced, international hotels. While he became versed in Asian/Fusion cuisine, the favored fare of the day in his native Australia, the roots of his training are classically French.
David’s first introduction to the hotel business came in 1990, at the tender age of 15, where he would serve a four-year apprenticeship at a 900-employee hotel and casino in Tasmania. From 1994 to 1996, David worked at Alice Springs Casino and Convention Centre in the central Australian desert and the Intercontinental Cable Beach, training under Albert Roux, Master Chef.
In 1998, David moved to Europe to take on the post as sous chef at the Mayfair Intercontinental in London, England. With the exception of a 3-month, intense externship in Paris, at the Paris Intercontinental, David remained in London until 2003.
2003 marked the year that David would make the move to the United States where he was commissioned to engage his talents at The Westin Waltham in Boston Massachusetts as Excutive Sous Chef. In 2004, David worked at the renowned Essex House in New York City as Executive Chef.
David moved his wife and baby boy to Seattle in 2005 to offer his talents to the progressive culinary viewpoint of the Pacific Northwest. With his solid background in fine dining and service, as well as hotel operations, David leads the culinary charge for in-room dining, banquets and the Cypress lobby lounge in the sophisticated and modern surroundings of The Westin Bellevue.
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