Executive chef David LeFevre is a native of Wisconsin but has logged countless miles on culinary adventures to the world’s most exotic destinations. Growing up in Madison, he often assisted his mother in the kitchen, which may have been the unwitting genesis of his future career as a chef. “I loved to eat and realized that if I knew how to cook, I could eat anytime I wanted,” he remembers. However, the Midwestern teen enrolled at the University of Wisconsin to pursue a career in industrial engineering—about as far as one can get, geographically and philosophically, from the great kitchens of the world.
After meeting some chefs at various restaurant jobs, LeFevre left the structured world of engineering to focus his energy on succeeding in the culinary world. He enrolled at the renowned Culinary Institute of America. He interned at super chef Charlie Trotter’s celebrated restaurant in Chicago, where he made enough of an impression on his mentor to land a job as tournant at Trotter’s Las Vegas venue after graduation in 1995. The Las Vegas restaurant was a few years ahead of its time, and when it closed the young chef looked to the other side of the Atlantic for inspiration.