Food is exquisite—the stimulating aromas, the delectable seasonings and spices, the unique pairings of flavors and textures. Eating a fine meal should be an experience worth remembering, and with Thanksgiving approaching, thoughts of delicious food are filling our heads and making our mouths water. Families spend countless hours planning, shopping and preparing for the large feast they will gather around and take joy in together. With an intense love for food, personal chef David Hill understands just how important it is to prepare a meal that caters to a holiday that not only encompasses specialty and seasonal dishes but also the importance of family as well.
David Hill grew up in Detroit. His love for cooking began at a young age watching chefs on television and tasting the different flavors of local ethnic cuisine. In his early 20s, he decided to attend the culinary arts program at Oakland College in Farmington Hills, Michigan. After finishing school and working countless hours at a variety of restaurants, David decided to leave his friends and family behind to move to Naples and build his career. He rose up quickly through the culinary ranks as he successfully learned and experimented with Floridian cuisine and discovered his calling when he was hired to be a family’s full-time private chef. Working for this Naples family for three years, he learned new ways of expressing himself with food creations, and after being let go because of the family’s financial hardship, he took a huge leap of faith and began marketing himself as a private chef. This giant risk led to a great fan base and nine successful years of creating food that everyone loves!
“My job is to be able to make anything, to know all dishes of the world. I can shift my cooking to all different cultures or cuisines,” he says.
The gourmet experience he provides uses the freshest and highest quality ingredients, which he shops for each day at The Fresh Market, and a private seafood supplier before arriving at client’s homes. The time and attention he dedicates to each meal has won the love of locals and those traveling to the area, including famous movie directors, rock stars, supermodels and athletes. Clients choose David for the quality and ease with which he puts together an event, the convenience of getting to enjoy a gourmet meal without the hassle of finding an upscale venue that allows for the livelihood of their children, the quiet atmosphere where they can have conversations with one another without needing to shout or feel the floor reverberating sound under their feet, and the personal connection he offers as he shares his story and love of food. As his business continues to grow and get busier with each passing year, he prides himself on answering his own phone calls instead of passing them off to a secretary, as well as being the sole chef to enter each and every client’s residence.
“The guy you see on the website is the guy who arrives at your home. I never send another chef in my place,” David says.
As Thanksgiving quickly approaches, David is forever grateful for his transition from a corporate chef’s position into his private field of work, which continues to exceed his expectations. He couldn’t be more pleased with his decision, especially as so many clients in Southwest Florida, particularly Naples, have opened their doors to him and allowed him to work some amazing dinner parties. On a more personal note, he is incredibly grateful for his wife, Johanna, and his little girl, Mila, who is almost 2.
“My wife and daughter brought a larger picture to my life that I didn't have before. Having a supportive partner in life is definitely a large part of my success. I’m not sure I could grow like I have without my wife.”
He is thankful for his good health and positive outlook on life as both are contributing factors to his successful lifestyle, family and career. In expressing his gratitude, David shares a few recipes from his Thanksgiving table that highlight his culinary mastery and will hopefully add to your own savory spread this holiday.
Sweet Potato Gratin
Serves 6–8
Ingredients
2 cups heavy cream
1/4 cup maple syrup
2 tablespoons light brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandolin
Salt and freshly ground pepper
2 tablespoons fresh chives, finely chopped
Method
1. Preheat oven to 375 F.
2. In a large bowl, whisk together cream, maple syrup, brown sugar, cinnamon, cloves and nutmeg. Add the potatoes and toss to coat in the mixture. Season with salt and pepper.
3. Butter a 10-by-10-by-2-inch baking dish; arrange the potatoes in even layers to the top (making 8–10 layers). Pour any remaining liquid from the bowl over the top. Press down on the layers to totally submerge in the cream mixture.
4. Cover and bake for 30 minutes. Remove cover and continue baking for 30–45 minutes, or until the cream has been absorbed, the potatoes are cooked through, and the top is toasty and browned. Remove from the oven; let rest for at least 15 minutes before slicing. Garnish with chopped chives.
Cranberry Clementine Relish
Serves 4–6
Ingredients
1 tablespoon canola oil
1 small red onion, finely diced
2-inch piece fresh ginger, peeled and finely grated
1 serrano chile, finely diced
1/4 cup granulated sugar
1 cup fresh clementine and/or orange juice(s)
3 clementines, segmented
1 bag fresh cranberries, divided
1 tablespoon honey
Grated zest of 1 lime
Grated zest of 1 clementine
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro, finely chopped
Method
1. In a medium saucepan, heat the oil over high heat until it shimmers. Add the onion and cook until soft, about 4 minutes. Stir in the ginger and serrano chile and cook for 30 seconds.
2. Add the citrus juice and sugar; cook until the sugar is dissolved. Add half of the cranberries and cook over high heat until the berries pop and the mixture begins to thicken slightly. Add the remaining cranberries and cook for 1–2 minutes. Remove from the heat; stir in the honey, clementine segments and zest, and season with salt and pepper. Let cool slightly and stir in the cilantro. Serve at room temperature.