Chef David Fults is an armed forces veteran. He has had a short, yet fast-paced cooking career since 2008. Boiling a potato was not even in his skill set at the beginning so he started with what the basics of what he knew: washing dishes. Going through the hardships of being a dish washer for San Diego's own chef Brian Malarkey and Chef Chad White taught him a lot. Chef David became a line cook then sous chef in just under 1 year. He says his success comes from a small farm to table restaurant in Point Loma, CA that had an acre farm. Learning the value of food and the enjoyment of farming, the table was set for him to make his journey as a chef. On his journey, he learned from opening 2 new restaurants and traveling to Mexico to work with the best of Valle de Guadalupe, in Ensenada. There he met Chef Drew Deckman of the world renowned Deckman's El Mogor and Diego Hernendez of Corazon de Terra. While working with Aaron Sanchez with The Food Network, A Taste of Baja asked him to join forces with his mentor Chef Drew Deckman and cook at the world renowned James Beard House. Since then, Chef David has opened two more restaurants with chef Aaron Sanchez, Michelin-starred chef Jason McLeod and has worked with Hanis Cavin, as well as Brian Malarkey and Chad White, finalists on Top Chef.
Chef David decided to transition from the restaurant world to the private chef arena and has worked for musicians, A-list celebrities, business professionals, professional athletes, and weekend warriors. In 2014, he was introduced to the world of CrossFit where he began training, competing and cooking for the top level CrossFit Games athletes while continuing to develop his culinary career.
Knife&Fig was inspired by a small plum tree in San Diego that Chef David mistakenly thought was as a fig tree. That tree served the genesis for our current day company name.