David Tanis was a guest chef at Ballymaloe Cookery School on the 6th May 2013 and the 20th May 2015.
Beginning his culinary career in the 1980's as a stand-in bread baker at Alice Waters' Chez Panisse, David Tanis' journey in food has seen him steadily rise to the rank of head chef at the famed Californian institution in between bouts of travel to New Mexico and his 17th century walk-up in Paris. Here David and his partner operated a private supper club were he was commissioned two to three times a week to host bespoke dinners. The natural outcome of this was to document his creativity through writing.
Having five cookbooks under his belt, including his latest: 'David Tanis Market Cooking' which is due out in October 2017, David has in more recent years focused entirely on his food writing and has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking and Saveur.
He lives in Manhattan and writes the weekly City Kitchen column for the Food section of New York Times.
