Executive Chef David Hume Pinckney
A native of Knoxville, Tennessee, renowned Executive Chef David Hume Pinckney cultivated a culinary passion at an early age while cooking with his mother.
While obtaining a Bachelor of Science degree in Finance at the University of Tennessee, David apprenticed under Chef Bill Allen at The Orangery Restaurant from 1979 to 1986. Chef Allen had previously trained with French chefs Roger Verge and Andre Soltner who are often considered the greatest chefs of their time. In 1987, David became the Executive Chef of The Orangery.
In 1996, David was invited to prepare the "Taste of Tennessee" dinner at the James Beard Foundation in New York City. His recipes have been published in Gourmet, Southern Living, The Knoxville News Sentinel, City View, Knoxville Homes & Living, and in the Taste of Tennessee cookbook. He has been teaching classes at the Glass Bazaar in Knoxville for over 20 years.
David departed The Orangery in 2006 upon accepting the position of Executive Chef at Knoxville’s prestigious Cherokee Country Club.
During the course of his culinary career, David has attended Cordon Bleu in London and appeared on Food Network, Live at Five, Good Morning Tennessee, Noonday with Chef Walter Lambert, WBIR morning and noon shows, Style, and Charter Communication's “Cookin’ with Celebrity Chefs.” He also opened the new Sunspot for Randy Burleson of Aubrey’s fame.
David is an avid golfer and enjoys traveling around the country playing at the top golf courses. He also enjoys dining at great restaurants and continuing to create boldly flavored, deeply satisfying dishes. His true pride, however, is his daughter Calli. She is Senior at Rhodes College and studying Biology. Following in her family’s footsteps, Calli has been helping her father with cooking classes since she was old enough to sit on the countertop.
Photos of Chef David Courtesy of Christen Mayes.