About

David has lived in Atlanta since he was 5 years old. After attending Arizona State University, he moved back to Atlanta in 1991. Starting his restaurant career at the age of 16, he went on to work for Morrison’s Corporation in their casual dining division with L & N Seafood & Silver Spoon. David was the General Manager of the Atlanta Fish Market during the Olympics. David moved on to become the Director of Operations for Here To Serve Restaurants for 14 years, growing the company from 3 to 14 restaurants.

Following Here To Serve, David became the Regional Director of Operations for LDV Hospitality, then COO for the Buckhead Life Restaurant Group overseeing 9 restaurants in Georgia and 4 in South Florida. His lifetime of experience inspired him to start Dash Hospitality Group, now a leader in hospitality management and consulting. The ability to revitalize distressed businesses led to his legacy project in Dunwoody. In 2020, David stood in the nearly empty corridor of Dunwoody Village and had a vision for a center of gravity for Dunwoody. His plan to create a vibrant hub of restaurants centered around an open and inviting courtyard quickly sprang to life. In November of 2021, Bar{n} booze {n} bites, a neighborhood whiskey & wine bar opened along with a stationary food truck, dubbed The Funwoody Food Truck. Morty’s Meat & Supply, which opened in December of 2022 is already a neighborhood staple, and a seafood restaurant, Message in a Bottle opened in November 2023.  His next project for The Village is transforming the Food Truck to Yoffi featuring hummus, falafel & Middle Eastern Street Food.

Despite his multifaceted job and busy schedule, he is a family man at heart. In his free time, he helps his wife Julie with her edible cookie dough concept, called Batter Cookie Dough Counter. They have a daughter Amanda, who is an Occupational Therapist, and son Mitchell who is a recent graduate of University of Maryland, and with the sales team at Eagle Rock Distributing. Mitchell's diagnosis of Type One Diabetes at the age of 2 has made David a passionate supporter of JDRF as well as The Atlanta Community Food Bank. 

As a hospitality professional with over 37 years of experience, there isn’t much Phil hasn’t done in restaurants. He started in hospitality working for a caterer at age 13 in Jacksonville, FL. His first job was at a Naval Air Station for a Change of Command.

Phil graduated from New England Culinary Institute. In addition to being a certified sommelier, Phil’s career has progressed in to becoming a beverage, bar, and operations expert throughout Greater Atlanta. Phil has successfully opened restaurants ranging from neighborhood taquerias and luxurious FrenchBrasseries to scratch cooking concession stands in major Athletic stadiums.

Phil maintains his passion for the industry by mentoring and coaching all levels of hospitality employee. His infectious love of food and beverage comes through as soon as he speaks to employee or guest alike. For fun, Phil likes to host guerilla wine dinners, play poker, enjoy live music, garden and hike. Phil volunteers with TrulyLiving Well Center for Natural Urban Agriculture.

As a culinary professional with over 25 years of experience, there isn’t much Camron doesn’t love about cooking. From luxury resorts to small country inns and fine dining restaurants, he loves to share his passion for food with guests and colleagues alike. He started his career in 1995 working as a dishwasher at 17. As luck would have it, it just happened to be at an award-winning inn and restaurant near his home outside of Charleston, SC. Camron quickly realized cooking was not only a passion but a career path. He completed an apprenticeship at the acclaimed Woodlands Resort and Inn, then rose through the ranks to executive sous chef. In 2003, Camron was recruited by Four Season’s Hotels in Atlanta and later the Bahamas. In 2007 he moved west to Southern California and opened The Grand del Mar Resort as well as a free-standing restaurant in La Jolla, California before moving slightly up the coast to Orange County as part of the opening team for The Ranch at Laguna Beach. Camron then spent 5 years overseeing the culinary operations of two properties with Omni Hotels in San Antonio, Texas before moving back to Atlanta to be closer to family. 

Camron enjoys his free time doing nearly anything outdoors. While gardening, fishing and bird hunting are among his favorite hobbies away from the kitchen, it seems they all lead back to food.