At 31 years of age, David Hall brought with him a deep-rooted passion for cooking, shaped from a young age by his father, who was also a chef. A native of Glasgow, David had been surrounded by kitchens since the age of 14.

His classical training came from three of Scotland’s most prestigious kitchens: The Three Chimneys, Brian Maule @ Le Chardon d’Or, and the renowned Michelin-starred Number One Restaurant at the Balmoral Hotel.

It was at Number One that David, then a sous chef in his mid-twenties, stepped into the role of head chef and successfully maintained the restaurant’s Michelin Star — a remarkable achievement before embarking on his journey to Australia.

David often recalled a formative memory from his early days in the kitchen:

It was 2003 on the remote Isle of Skye. Midnight had fallen, and dinner service was complete in the well-drilled kitchen of The Three Chimneys. The young chefs, still alert, waited for the best part of their day — the arrival of the lobster boat crew, bringing in the live catch that would shape tomorrow’s menu. Among them was 18-year-old David Hall, learning to appreciate brilliant produce and developing a lasting passion for the craft. He came to understand the vital relationship between chef and producer — the fisherman, the farmer, the catch, the provedore.

This early lesson stayed with David and found new expression in Pure South Dining’s enduring relationships with lobster fishermen on King Island and at Stanley on Tasmania’s wild north coast — and in the daily conversations with farmers and fishermen across Tasmania, King Island, and Flinders Island.

When David joined the team at Pure South Dining, he brought with him great enthusiasm and energy. The restaurant’s authentic story — built on respect for provenance and a commitment to ethical, sustainable produce — resonated deeply with him. Working closely with producers came naturally to David, as it had always been part of how he learned his craft.

Reflecting on his first days in the Pure South kitchen, David shared: 

Such beautiful fresh produce came into the kitchen in my first week, especially the seafood. I was delighted to be working with such great farmers and fishermen. I really enjoyed the Pure South Dining story and looked forward to writing the next chapter with the team.