For more than 20 years David Fink has been associated with some of Northern California’s finest luxury resorts, hotels and restaurants. His “heart of a servant” philosophy, and constant focus on guest satisfaction has ensured success of all properties under his direction.

When he opened his first restaurant, Bouchée, in 2002, with high profile chef Walter Manzke, it quickly became the region’s premier choice for fine dining. With the 2004 opening of L’Auberge Carmel, a luxury inn and restaurant in the heart of Carmel-by-the-Sea, Fink cemented his reputation as a dedicated and innovative hotelier. His latest restaurant, Cantinetta Luca, offers great Italian food in a casual, modern setting.

Previously the general manager of The Lodge at Pebble Beach, Fink designed and implemented new five-star hospitality standards for Pebble Beach Resorts, and was responsible for $60 million in annual revenue. Accolades and recognition under his tenure included Golf Digests’ award as America’s #1 golf course, inclusion in the Top 20 Resorts in Conde Nast Traveler Readers’ Poll, and selection by Wine Spectator magazine as one of the best 15 resorts in the country for food and wine, as well as a “Best of Award of Excellence” wine list award.

From 1984 thru 2000, Fink was with Coastal Hotel Group (CHG), a Chicago based hotel management company. He began his career with CHG as food and beverage manager at Highlands Inn, rising quickly to general manager, vice president/general manager, and later regional vice president. As regional vice president he was responsible for operations at some of their finest properties, including Salish Lodge and Spa, in Seattle, Washington; and the recently constructed Orchard Hotel in San Francisco.

Fink’s management strengths lie in building successful teams by bringing together talented people. He is particularly passionate when it comes to food and wine, having his interest piqued in the subject at an early age. At Highlands Inn, in 1987, Fink was one of the original architects of the now-famous international Masters of Food and Wine event. As food and beverage director at Highlands Inn, he oversaw development of the Inn’s wine cellar collection from 57 bottles to over 1200, and prestigious Wine Spectator “Grand Award” in 1991. Fink also instigated nationwide searches and selected Brian Whitmer and Cal Stamenov as executive chefs for the critically acclaimed Pacific’s Edge restaurant.

A native of Virginia, Fink is a graduate of the prestigious North Cross Preparatory School, and Roanoke College. He is a founding member of the American Institute of Wine and Food Monterey Bay Chapter, founding member and past president of the Monterey County Travel and Tourism Alliance, board member of the Monterey County Hospitality Association, wine judge at the Los Angeles County Fair and Dallas Morning News Wine Competition, board member and past president of the Big Sur Land Trust, and was selected in 1997 as Monterey County Hospitality Professional of the Year.

Fink is married with three children, and enjoys tennis, skiing and hiking. In 2000, with his wife Kathleen, he developed the Fink Family boutique wine estate, dedicated to the production of vineyard designated Pinot Noir.