David Ivey-Soto

About David Ivey-Soto

David Ivey-Soto MBA, CEC®, CCA®, VRMP has diverse industry experience of over thirty years in fourteen countries on five continents has provided him with insights into the foodservice industry and the experience to share his expertise. He is the current National Treasurer and a former National Secretary of the American Culinary Federation serving on its Board of Directors.David is a vacation property manager providing short-term rentals in Northern Virginia earning his VRMP from the Vacation Rental Management Association.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. Before 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. He is well-respected as a mentor, consultant, and advisor.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 passed two of the three sections]. He has earned Certified Executive Chef (CEC®) and Certified Culinary Administration (CCA®) from the American Culinary Federation. In 2005 he earned an MBA from the College of William & Mary. He has competed in many culinary competitions receiving a range of medals and awards.David lives in Alexandria, VA with his wife Lisa Ivey.

Experience

1. Washington Dc Metropolitan Area Regional Representative to the Alumni Council

   The Webb Schools

   Oct 2002 — Present · Claremont, CA, US

   Unbounded Thinking in Los Angeles:Two schools on one campus – on the front porch of the Claremont Colleges, Los Angeles, and the Pacific Rim. A fully accredited museum of paleontology. An honor code carried out by the students themselves. A college placement record that includes 90% of each graduating class attending colleges and universities in the top 10% nationwide. Students on campus from 10 states and 17 countries. A commitment to team sports, outdoor adventure, and participation in the arts. These attributes only begin to describe what makes Webb, Webb. While the school was founded in 1922 in the great tradition of the best boarding schools of the eastern United States, Webb has since grown to embrace the adventurous spirit of the American West where it thrives. Webb today is a vibrant community of unbounded thinkers pushing to solve problems and educate young boys and girls to become honor-bound leaders.True to Our Mission:The mission of The Webb Schools is to provide an exemplary learning community that nurtures and inspires boys and girls to become men and women who: think boldly, mindfully, and creatively; act with honor and moral courage; lead with distinction; serve with a generous spirit.

Education

• The Culinary Institute of America

  AOS, Culinary Arts

• The Webb Schools

  High School Diploma, General

  1978 — 1982

• William & Mary – Raymond A. Mason School of Business

  Master of Business Administration - MBA, Business Administration and Management, General

  2004 — 2005

• La Puerta Junior High School

  General Studies

  1977 — 1978