David Snyder was a member of the Delaware Valley High School Class of 1990. An honor roll student, David was actively involved in the Food Service Program of the Delaware Valley Vocational School. He is the first person from the Vocational School to be inducted into the school’s Hall of Fame. Following his graduation from high school, He attended the Pennsylvania College of Technology where he received an Associate’s Degree of Culinary Arts.
David’s entry into the restaurant business witnessed a rapid and steady rise in his chosen field. From 1995-1999 he was employed at the Ritz-Carlton Hotel in Naples, Florida where he held the positions of Sous Chef, Banquet Chef, and Garde Manger Chef. In 1999, he moved on to Caesar’s Palace in Las Vegas, Nevada, where he served as Banquet Chef. He next moved on to Loews Miami Beach in South Beach, Florida, serving as Executive Sous Chef. In 2003, David accepted the position of Executive Sous Chef at the Phoenician Resort in Scottsdale, Arizona. Since 2004, he has been associated with Wynn Las Vegas where he has served as Executive Sous Chef Executive Chef and currently Vice President of Culinary Operations and Development. In his current position, his responsibilities include strategic planning of food and beverage offerings within specific properties, exploration of new and future menu items, cooking methods, and equipment. Further, he provides operational guidance to the property Executive Chefs and oversees the strategic procurement of all purchasing contracts, programs, and sourcing of unique and differentiated items in the industry.
David is highly respected in his field and was named Culinarian of the Year by the Nevada Restaurant Association.