Bon Appétit Management Company at AT&T Park
Chef David Button grew up in the Bay Area in a household of entertainers, passionate about food. He learned at a very young age that preparing delicious food for loved ones is one of life's greatest pleasures.
Chef Dave attended the Culinary Arts and Hospitality Management Program at City College in San Francisco and after an externship at the five star Stanford Court Hotel, was hired full-time and worked his way to Sous Chef and Chef de Cuisine. After six years at the Stanford Court Hotel, Chef Dave accepted the position of Executive Chef at the Mark Hopkins Hotel, making himself the youngest Executive Chef in the Corporation. Several years later, he took the role of Executive Chef at the Casa Madrona Hotel in Sausalito and, in 1999, was awarded Northern California Chef of the Year by the Food and Wine Society.
Four years later, Chef Button and his wife started their family and he decided to take a break from the food industry to spend more time with his wife and son. This break, however, was short-lived, as he was offered the position of Sous Chef at Pacific Bell Park – bringing together two of the things he loves most: food and baseball.
Now, Chef David Button serve as Executive Chef for Bon Appétit Management Company at AT&T Park and it couldn’t be a better fit. When he’s not preparing something delicious for Giants fans to enjoy, Chef Dave can be found on the baseball field as a coach and mentor for youth in our community – including his two sons, Zachary and Nicholas.