David Ivey-Soto MBA, CEC, CCA is the Managing Partner of Chef David Industries, a foodservice solution consulting company and President of OnSite Culinary Solutions LLC, a foodservice training and development company. His diverse industry experience of almost thirty years in fourteen countries on five continents has provided him with insights into the foodservice industry and the experience to share his expertise.

Chef Ivey-Soto is an Ambassador for the Culinary Institute of America, he performs presentations, hosts events, and does demonstration on behalf of the college.

He has served as National Secretary for the American Culinary Federation and is currently a candidate for National President.

Chef David has been featured in National Culinary Review, ESPN The Magazine, Freekick, The Daily News of the Virgin Islands, Newsweek, The Washington Post, among other publications and has been featured on WRC-TV NBC 4, Washington, DC.

Prior to starting his companies, Chef David was the Training Development Manager at UniPro Foodservice, Inc. There his responsibilities included instructing menu management programs, designed to assist both the operator and the distributor sales representative in understanding the importance of the menu and how it relates to profitability. He was also charged with helping to develop and implement a series of training programs for the foodservice industry.

Before working with UniPro Foodservice, Chef David was the Corporate Chef for Dome Capital, an umbrella investment company in the Internet industry. Additionally, he has been the Program Coordinator for the Careers through Culinary Arts Program (C-CAP) in Washington, DC working with inner city public school students and introducing them to careers in the foodservice industry. He has been responsible for coordinating a program that has provided more than $1 million in scholarships to students of the District of Columbia.

The Adopt-a-Ship program for the United States Navy is a wonderful program that brings ACF-certified chefs to work in the galleys with the culinary specialists. Chef David has done several assignments including spending two months in the South China Sea aboard the USS Vincennes (CG-49) as well as working in ashore galleys along the northeastern coast and several visits to ships based in Norfolk, VA.

Chef David's past experience included teaching at the Culinary Institute of America, Fairfax County Public Schools Adult Education, and ATI Career Institute (now Stratford University) where he developed and refined the curricula for most of the classes offered. He has also been a part of the catering industry in Washington, DC working with the top caterers and leading many of the highest profile or politically sensitive events.

David Ivey-Soto earned his AOS from the Culinary Institute of America where he was on the Dean's List, was the Student Council President, and was Sommelier de Vin. He was honored to be selected as a Fellow of the Culinary Institute of America where he worked with chefs Clark and Canner in the Fish Kitchen and with Mr. Schmitter in the American Bounty Dining Room. [Fewer than 2% of all graduates of the CIA are selected to serve as a Fellow.] He has been a candidate for Master of Wine and Master Sommelier, which he pasted two of the three sections. He earned his Certified Executive Chef from the American Culinary Federation in 2000 and has earned his Certified Culinary Administrator. In 2005 he earned his MBA from the College of William & Mary. He has competed in many culinary competitions.

David lives in Alexandria, VA with his wife Lisa Ivey.