Chef David M. Peck joins Acqua Bistecca Estero Bay as Executive Chef, bringing more than two decades of culinary leadership experience spanning fine dining, restaurant ownership, and large-scale operations. A graduate of Johnson & Wales University, where he earned his A.S. in Culinary Arts Summa Cum Laude, Chef Peck is known for pairing impeccable technical skill with creativity and an entrepreneurial spirit.

Most recently, David served as Executive Chef for Sea Salt St. Pete and Grappino Naples, overseeing multi-million-dollar kitchens while elevating culinary standards and driving measurable results—including significant reductions in labor and food costs without compromising quality. Prior to that, as Chef and Owner of Chacos Catering & Food Truck in Fort Lauderdale, he built a nationally recognized concept celebrated for its innovation, consistency, and profitability.

David’s career also includes key leadership roles at Tap 42, Morada Bay Beach Café, and Nobu Dallas, where he refined his expertise in modern cuisine, menu development, and team mentorship. His diverse background—from high-volume restaurants to boutique fine dining—has shaped his philosophy of balancing discipline and creativity to deliver memorable guest experiences.

At Acqua Bistecca Estero Bay, Chef Peck brings his deep respect for craftsmanship, local ingredients, and authentic Italian flavors to the forefront.