Executive Chef David Kratky is passionate about incredible food and expressing his creations with unique food and wine pairings. Chef David Kratky’s most recent endeavor was the opening of The Laughing Pear. Prior to being the owner and CEO of The Laughing Pear, Chef Dave was the Executive Chef for Levy Restaurants at Deer Valley’s premier French Restaurant, Bistro Toujours, at the stunning Chateaux in Upper Deer Valley. There he offered French cuisine with mountain flair.
His award winning dish, Tenderloin of Elk Wellington was a favorite with guests as well as the local media. Chef Kratky thrives on being unique and different. As a Chef, Kratky says, “It is the little things that count, being unique, offering ingredients and service you cannot get elsewhere.” Chef Kratky presents philosophy in his new book he is writing called “Anything but Ordinary, Cooking with Pizzazz”. “Above all” Chef Kratky says, “I want this book to be for the seasoned chef as well as the person who wants to have fun with cooking and wants to learn some unique recipes and really wants to get into the heart of the restaurant business.”
Chef Kratky says we can look for his book in the mid to late fall of 2012.
Chef Dave began his love for cooking at the age of 14 at an Italian restaurant in South Florida, where he grew up and found his love for cooking. He continued on to receive his Associates Degree in Culinary Arts from the prestigious Florida Culinary Institute.
With several other courses from The Culinary Institute of America, Chef Dave says, “It is vital to continue learning and this is why I love what I do, you can never learn enough.” He goes on to say, “Constant challenges are what I love and making the guest happy are really what it is all about!” Chef Dave has studied under such renowned Chefs as; Chef Pedro Seville from Spain; Chef Angelo Debucco from Italy and Chef Jean Louie Montecoat from France.
Both culinary school training and training under such great chefs is what he believes has made him who he is today in his profession.
Chef Dave has a love for running restaurants, as well as giving back to what he got from so many other Chefs and being recognized in the culinary world. He was most recently featured in the January issue of Chef Magazine. His German Dumplings were the spotlight in that issue.
With many other features in Ski Magazine, Nation’s Restaurant News and Salt Lake Tribune, Chef Kratky says his biggest honor was being invited to cook at The James Beard House. Being one of only fifty members of the Chaine de Rotisseurs in Utah, Chef Dave is dedicated to keeping the guest experience in any of his restaurants the number one priority, because without the guest, he states, we would have nothing.
For Chef Kratky going out and greeting each table is what the experience is really all about. Unbelievable service, only the finest and freshest ingredients and an awesome wine list, Chef Dave promises to make each and every guest experience a five diamond experience that will be truly “anything but ordinary.”
Chef Kratky’s Academics and Achievements
Coral Springs High School, Coral Springs, FL 1987
Landmark Forum/Cirriculum for Living 1996
Associates Degree in Culinary Arts, Florida Culinary Institute 1991
Master Class in Flavor Techniques, Culinary Institute of America 2004
Master Class in Sauces, Culinary Institue of America 2005
Active Professional Member of La Chaine de Rotisseurs 2006
Active Member of the American Culinary Federation 2003
Member of The Beehives Chef Chapter in Utah
Serve Safe Certification
Food Handlers Permit
Chefs on The Meadow Charity 2005
Taste of the Nation Charity 2004, 2005
Media Training for Cooking Demonstrations
Cooking on CBS, NBC, and FOX Networks
Levy Management Academy 2005
Levy Top Gun Academy 2006
Invite to The James Beard House 2007
Owner of “The Laughing Pear, Inc.”
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