Executive Chef, Green Hill Country Club
 Culinary Arts Instructor, Parkside CTE

Chef David Wells brings over 15 years of culinary leadership experience to both the professional kitchen and the classroom. He began his career at Market Street Inn in 2008, rising to Sous Chef in 2010 and Executive Chef in 2011. From 2012 to 2019, he served as Executive Chef at EVO Public House, followed by his role at Morgan’s Oyster House from 2019 to 2021.

In 2022, Chef Wells transitioned into culinary education, where he now mentors and develops future culinary professionals in the community. He is passionate about sharing real-world experience and building strong culinary foundations.

Chef Wells lives in Mardela Springs with his wife, Kelly, and their three sons, and enjoys golfing and powerlifting in his free time.