David A. Gotowko:
In the early 1970's David A. Gotowko began his
career at a Country Club in Upstate New York where he
first mentor, Master Chef Eric Scott who earlier in his
career was the Master Chef of the infamous HMS Queen Mary.
apprenticed under Chef Scott for more than three years and successfully earned his
Chef certification from the prestigious DCT Hotel & Culinary Arts School
in Vitznau Switzerland.
At just 19 Chef Gotowko was awarded the position of Executive Chef at the prestigious Private Club.
By the late 1970's Mr. Gotowko had earned Business degrees in Management & Marketing from SUNY at Buffalo; and completed several Accounting & Finance courses from the Wharton School of Business New York.
He continued his culinary development holding Executive Sous Chef & Chef positions at the Royal George & Royal York Hotels in Toronto, Ontario.
first consulting contract while working at the "York" developing Toronto's first Wine Bar concept, the Rendezvous Room in 1980.
Acquiring a taste for management, Mr. Gotowko left the kitchen accepting positions with a Hotel Group that owned Playboy Club, Ramada Renaissance, Ramada Inn, Hilton & Marriott franchises eventually becoming the Vice President of Food & Beverage.
In mid 1982, he
opened Davio a Northern Italian Southern Country French Restaurant featuring a National Jazz Tour Nightclub in Amherst, New York.
The restaurant opened to critical acclaim in a very difficult economic time.
Davio received feature articles from Gourmet Magazine
, Bon Appetite Magazine
and Wine Spectator
The restaurant was the recipient of numerous awards such as DiRONA
, Travel Holiday
, Michelin Guide
, and the Wine Spectator Grand Award
In 1985 Mr. Gotowko
sold the restaurant to a group of investors who operated the concept for another eight years.
By late 1985, Mr. Gotowko joined ARA Services, Fine Dining Division as their National Director of Special Events and General Manager of the John Hancock Restaurants / The 95th in Chicago.
traveled extensively, having full catering and production responsibility for nationally prominent events such as Miss America Beauty Pageants; the Unveiling of the Statue of Liberty Celebration in New York Harbor; Ramses II Egyptian Antiquities US Tour; the Pan American Games; Super Bowl XX ; and many others.
was an Operations Consultant for the 1988 Summer Olympic Games in Seoul, Korea; served as a food and operations consultant for the Italian government during the Salt Lake City Olympics in 2002; and has personally arranged and managed many catered events serving every U.S. President from Ronald Reagan to George W. Bush along with many other World dignitaries.
In 1994, he established Restaurant Business Solutions serving the many needs of the Food & Beverage Industry developing a practice exclusively for restaurants, hotels, private clubs, caterer's, and entertainment venues.
In 1995 he
was honored as one of "America's Top 2000 Chefs" by Chefs in America.
has worked with numerous Restaurant & Hotel groups including A la Carte Enterprises; Phil Stefani Restaurants; Tavern on Rush; Riva Navy Pier; Jilly's; Luigi's Pasta House; Wild West Town Theme Park; Hyatt Hotels; Marriott Hotels; Country Inn & Suites; Hampton Inns; several Private Clubs; numerous independents, investment groups, and accountants with industry clients.
While much of his
professional activity is currently centered upon start-ups, concept and business development, his
reputation for financial performance consulting & "turn-arounds" is widely respected.
is responsible for creation of numerous successful restaurant concepts in the United States and Canada.
developed "Kids Kitchen," a nutrition, education, and cooking program for elementary school children in suburban Chicago, earning program sponsorship from several food distributors.