Born on the coast of Oregon to a Korean mother and a Norwegian/ German father, Chef David Bartnes lived in Korea, Hong Kong, Singapore and Chicago before finishing college in the U.K., where he found his calling to become a chef.

After receiving his Diplome de Cuisine from Le Cordon Bleu London in the summer of 1999, David worked with Hilton Hotels in Shanghai, and as Executive Chef and part-owner of the ultra-chic Supper Club Restaurant in Phuket, Thailand.  Culinary travels in Europe, New York and China gave David the chance to work as a chef, consultant and caterer and be involved in catering for corporate meetings, private parties, Hollywood films, and major international golf tournaments.

Now back home in the U.S., Chef Bartnes is ready to put his varied and extensive experience into practice, creating dishes at Sai Sai that blend the rich assortment of cuisines he has worked in with Sai Sai’s unique modern concept. David says “I believe my experiences in life so far have developed a distinct style and repertoire. There are so many aspects to food of which I am keen, and it is through my cooking now that I can keep these places I have been to and lived in alive in my head. And above all, it just gives me great pleasure to make food that people enjoy!”

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