About David Jeffers
David Jeffers is a local, raised in the Santa Ynez Valley. He got a feel for restaurants working as a dishwasher and moved his way up to from a busser to a prep cook. Finally, as a line cook, he fell in love with food. He enrolled at the Cordon Bleu in San Francisco for a two-year culinary program and came back to the Central Coast, cooking his way from Paso Robles to Santa Barbara. With a resume that includes work at the Granada Hotel and Bistro, Toma, and Firestone Walker Tap Room, David settled in as the head chef at Full of Life Flatbread in Los Alamos.