Daniel Ben-David brings more than 15 years of industry experience to downtown Austin and is set to take guests on a diverse culinary journey using local ingredients to showcase contemporary American cuisine.
Daniel Ben-David has been named as the new executive chef at Hilton Austin. With over 15 years of culinary experience, Chef Ben-David joins Hilton Austin from the legendary Hotel del Coronado, part of Curio Collection by Hilton. In his new role, he will lead all of Hilton Austin’s culinary and banquet operations, spearhead innovative menu creation and oversee the hotel’s two dining venues – Cannon + Belle and Austin Taco Project.
Under Chef Ben-David’s leadership, newly crafted menus and dining experiences will debut by the end of 2021 featuring both classic and new dishes made with locally sourced cuisine from Austin-based vendors and farmers.
Born in Israel and raised in South Africa, Chef Ben-David offers a global approach to his cuisine reflective of the different people and traditions he’s encountered throughout his career. He has a particular affinity for American cuisine which is synonymous with America’s diverse culture.
“Austin has emerged as a true culinary destination offering an array of global flavors and cuisine for locals and guests alike,” said Chef Ben-David. “I am excited to bring my contemporary American cuisine techniques to Austin and look forward to incorporating new and fresh flavors into Hilton Austin’s menus that are reflective of my new community, Team Members, and our guests.”
“We are delighted to welcome Chef Ben-David to Hilton Austin and Austin’s rich food culture,” said Joe Bolash, general manager, Hilton Austin. “Chef Ben-David’s passion for food and people combined with his wealth of experience make him the perfect fit to lead Hilton Austin’s dynamic gastronomy program.”
Before joining Hilton Austin, Chef Ben-David was the Chef de Cuisine at the historic beachfront destination, Hotel del Coronado, where he was responsible for the daily operations of two restaurants. He also held the role of Banquet Sous Chef and was responsible for preparing food for events ranging from five guests to 1,500 guests. He also held previous culinary and general manager roles at other restaurants throughout the country.
Ben-David holds culinary degrees from the Secchia Institute of Culinary Education in Grand Rapids, MI.
