About me
Chef David Dunlap is a celebrated culinary talent whose journey reflects a deep passion for exceptional food, local ingredients, and warm hospitality. Born in Washington state, Dunlap began his professional career in kitchens at age 19 and honed his skills through formal training at Le Cordon Bleu California Culinary Academy in San Francisco. Over two decades, he built an impressive resume with positions at prestigious establishments.
His notable achievements include serving as executive sous chef at The Inn at Little Washington, a world-renowned Relais & Châteaux property, and later as corporate executive chef for Quirk Hotels, where he helped launch and oversee culinary operations for properties in Richmond and Charlottesville. These high-profile roles solidified his reputation for thoughtful, elevated cuisine before he transitioned to entrepreneurship.
Today, Chef Dunlap and his wife Brittany own and operate two acclaimed restaurants in Midlothian, Virginia: Midlothian Chef’s Kitchen, a New-American restaurant emphasizing hyper-seasonal Virginia ingredients in a welcoming, family-style atmosphere; and 1870 Restaurant & Bar, a French-inspired seafood and steakhouse housed in a historic Virginia property. Both venues showcase his expertise in creating memorable dishes that blend technique, local sourcing, and genuine hospitality.
