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 "Picasso
on a plate" is just one of the many accolades
used to describe acclaimed Chef David Britton's
American regional cuisine served at his new restaurant,
the Springwater Bistro in Saratoga Springs, New
York.
Chef
David Britton carries amazing artistic talent
in the culinary field as well as more than two decades
of experience worldwide.
Chef Britton has brought a unique taste to the Springwater by expertly blending classic and modern European
culinary styles while keeping the strong French
foundation for a true bistro fare.
 Chef
Britton is a graduate of the American Culinary Federation
Cooks Apprenticeship Program. He started his career
at the Arizona Biltmore and has worked at a number
of premier hotels in California, including The Ritz-Carlton
Laguna Niguel, La Costa Resort and Spa, and Century
Plaza's La Chaumiere. After wearing the top toque
at the Manele Bay Hotel on the island of Lanai in
Hawaii, Britton crossed an ocean and a continent
to work at the prestigious Inn at Little Washington.
He
began to make an impact on the upstate New York
area while holding the position of Executive Chef
at the Sagamore Resort's Trillium Restaurant on
beautiful Lake George. Under his direction the restaurant
earned a AAA Four Diamonds rating and was also recognized
by receiving the Wine Spectator Award of Excellence.
He
is a frequent guest chef at the James Beard House,
showcasing his creative culinary skills at numerous
special events, including their annual Foundation
Awards Dinner.
Pride
is strong within the kitchen at the Springwater. Chef Britton is an outstanding leader amongst
his staff. He both sharpens and expands everyone's
skills with a
everchanging
menu featuring locally grown produce. He states
that the everchanging seasons and scenery at the
bistro have kept his culinary passions fueled. "My
ultimate goal", says Chef Britton, "is
to nourish as well as nurture guests."
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