David Low is a graduate of the Culinary Institute of America. He has more than a decade of culinary experience at established restaurants globally. Whilst in Singapore, David worked in Pollen (a contemporary fine dining restaurant located at Gardens by the Bay) before moving on to the popular one Michelin-starred restaurant Burnt Ends, both of which are the top restaurants within the Unlisted Collection Group.
David’s passion and creativity in the art of culinary earned him the coveted opportunity to work in Le Bernardin, a longstanding 3 Michelin-starred restaurant in New York City. Whilst in US, David partnered with a number of freelance chefs to host private dining events for top corporate executives and high net worth clients at Hamptons and Chelsea Piers. David subsequently moved to Hong Kong and took on the role of sous chef at 2 Michelin-starred restaurant Ta Vie. In addition, David also staged at reputable restaurants such as Benu (3 Michelin-starred), Tenku Ryugin (3 Michelin-starred), Eleven Madison Park (3 Michelin-starred), Aziamendi, Ryunique and Pizzeria Mozza.
David is very adaptable and creative in using seasonal products in different localities. He now runs Cloudnineprivatedining, a private dining and food deliveries company, to create a unique and memorable dining experience.