Checking In With Chef David Dunlap

Check out what the chef is cooking up at Maple & Pine

We caught up with the celebrated chef of Maple & Pine, to see learn more about his cooking philosophy, his favorite ingredients, and culinary trends he sees on the horizon.
What do you love most about your job, and working where you do?

I have the pleasure of working with so many talented individuals that bring so much experience to the table. Everyone is committed to making the hotel and restaurant a success.   

Could you describe your philosophy in the kitchen?

I keep things fresh and in season. When I’m creating a dish, I often start by talking with the farmers that I work with to see what they have and what is coming up soon.

What are some of the menu items you’re most proud of, and why?

That’s is like asking me who is my favorite child. I love them all the same.

What are your favorite ingredients to cook with?

It depends on the season. But I love morel mushrooms, king salmon, fresh beans, and truffles.   

What culinary trends do you see, based on what your customers are ordering and requesting? 

I think people want to see that chefs are utilizing as much local product as possible – which I do. I find when you use a farm name or the server explains where the product came from it tends to sell better. I have also noticed my guests are much more health-conscious these days. So, having healthy options on the menu is a must. 

How do you like spend your downtime?

I spend so much time at work, so on my days off I try and spend as much time as possible with my wife and three kids. That usually revolves around taking one or all of the kids to one of their many sporting events.




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