Water's Table, Hyatt Regency Lake Washington at Seattle's Southport
Sumac-seasoned steelhead salmon fillet, grilled young fennel, green onions, wild Pacific Northwest mushrooms, pluot-citrus compote
Flegel started restaurant work in Regina, Canada in 1980. In 1985, he attended Holland College’s Culinary Institute of Canada, in Charlottetown, Prince Edward Island. He graduated in the top of his class in 1987 and was hired at the Westin Calgary, staying for 3-1/2 years. He moved to Austria to work as Chef de Partie in Klagenfurt at a luxury boutique hotel. He then joined the Celebrity Cruise MV Horizon in San Juan Puerto Rico, followed by 6 months at CP Hotels and Resorts’ Kananaskis Lodge as Banquet Chef. In 1992, he moved to Zurich, Switzerland, to work as Chef de Partie at the Brasserie Lipp, followed by a move to Malaysia, Singapore, and Indonesia where he became Executive chef at the World Trade Center in Jakarta, Indonesia in 1993, staying for two years. In 1995, he joined Hyatt International as Chef de Cuisine in Saipan, CNMI, staying for 2-1/2 years. He transferred to Santiago, Chile, to the Hyatt Regency, staying 3 years. At the end of 1999, he became the Executive Sous Chef at the Grand Hyatt in Jakarta. In 2003, David returned to Regina as Executive Chef for the Hotel Saskatchewan. In November 2006, he moved to the Hyatt Regency Calgary as Executive chef. In May 2018, he joined the Hyatt Regency Lake Washington. David has been married to Christina for 26 years and has three daughters, all born in different areas of the world.
Chef's dish to be paired with Torii Mor's 2016 Olson Vineyard Pinot Noir