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Having cooked for his younger brother since he was seven years old, David Colcombe ‘fell into catering’ when, as a member of the Aston Villa Football Academy, his aspiration to become a professional footballer (luckily) failed.
A graduate of Solihull College, David trained under Anton Mosimann at The Dorchester Hotel in London, and moved on to the Lygon Arms in Broadway. After helping the Swallow Hotel in Birmingham to secure the city’s first and only first 5 star hotel status, he moved on to create a talented team in Birmingham’s first, ground breaking large scale quality brasserie and bar, embracing responsibility for the group’s two London restaurants as well. He became the operations manager and oversaw an annual turnover of £16.5 million.
David opened Opus restaurant in 2005 as Chef Director and shareholder and grew it to include 3 operations – a 2 AA rosette restaurant, a café bistro and a bar. He left in April 2015 to explore new opportunities and to undertake consultancy work.
David is best known for his modern British menus showcasing the best that the British Isles has to offer. He is an Honorary Fellow and a Visiting Professor of the University College Birmingham. He’s a member of the Royal Academy of Culinary Arts and the British Culinary Federation. David has cooked for the G8 leaders (the Birmingham G8 summit in 1998) and has represented the city of Birmingham in Barcelona and Chicago at special dinners on behalf of the city. In May 2015 David was awarded the Louis Cippolla Award by the British Culinary Federation for, ‘the greatest contribution to the profession’.