The Executive Chef at Table 24, Colombe not only executes his vision, but passes on the knowledge and passion of using local foods to his team of cooks in Salmon Arm.
Considering himself a local food activist, Colombe is always trying to utilize and promote the usage of meats, produce and beverages grown, raised or handmade by our local farmers and artisans.
David Colombe started his cooking career at the age of 13, when he started working at the LaGrange Bakeshop just outside of Chicago. New to the Okanagan scene, he went to Culinary School at Okanagan College and cut his teeth cooking at some of the Okanagan’s finest places; RauDZ Regional Table, Predator Ridge Golf Course, and now Sparkling Hill Wellness Resort. While an Apprentice, David made a name for himself by self-publishing “Colombe’s Cooking in Your Kitchen” after winning Grand Prize in the Florida Tomato recipe contest. While going to school and competing in numerous culinary events, Colombe has also been involved with local food programs such as; Community Kitchens, Teen Kitchens, Community Gardens and Crannog’s 100 ft. Feast.