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Chef David Slay enjoys a well- earned reputation as one of the most creative and professional chefs in the world of food and entertaining. Slay brings this same attentiveness to detail and focus on personable service to his work at Park Ave. Restaurant in Orange County, California. He is as likely to be found watching over the staff of sous chefs, bakers and pastry chefs as he is to be spotted visiting customers at their tables to explain how he prepared the meal they are about to have.

Slay’s creative renditions of traditional American cuisine and his efforts to maintain an all natural and preservative-free menu has always been a way of cooking from the beginning of his career. Slay’s depth of experience, finely honed skills and passion for entertaining are key ingredients in David’s continued success.

He is now opening SLAY Steak + Fish House in Manhattan Beach in the Spring of 2019. Chef David Slay enjoys a well-earned reputation as one of the most professional and hardworking chefs in the hospitality business. A third-generation American restaurateur, David apprenticed with two-star chef Gerard Vie at Tros Marches in Versailles and A. Beauvillier Restaurant in Paris with famed chef Marc Angel. After running the highly successful La Veranda in Beverly Hills, Slay created and ran two successful restaurants in Park Ave Dining and il garage ristorante in Orange County. In 2017, David leveraged his success into the winemaking industry and founded Slay Estate and Vineyard, which is set in the majestic Santa Barbara wine country and its prestigious Sta. Rita Hills AVA.