Chef David Keeley

David Keeley has been the executive chef at Sabayon since it opened in January 2006.

From its inception, Sabayon has became famous for beautifully prepared, high quality dishes inspired by Keeley and the owner of Sabayon, James Mussillon.

David was inspired to cook at a young age and while still at school, he spent his weekends cooking for guests of the Forrest Motor Inn in Canberra. He began his apprenticeship with Belgian chef Jean Luc Obers at French Restaurant Chez Moustache. Three years with Jean Luc enriched David’s early career, as he gained a thorough understanding of traditional techniques. In July 2002 David joined the team at Aubergine on the Park. His career continued to flourish, gaining expertise in James’ meticulous and systematic approach to preparing his French inspired cuisine.

The fabulous reviews at Sabayon can be attributed to David’s committed approach to consistently maintaining the highest standards. He believes in freshness and simplicity