As Executive Chef of The Stoneleigh Hotel & Spa’s signature restaurant Bolla, David J. Bull is well versed in creating dynamic, hand tailored menus for intimate parties of 10 or grand fetes of 500. Upon graduation from the Culinary Institute of America in 1994, Chef Bull was hired by The Mansion on Turtle Creek and moved through the ranks to become the youngest sous-chef ever employed by the Dallas hotel. In addition to being nominated for the prestigious 2007 James Beard award of “Best New Chef Southwest”, Chef Bull also appeared on The Food Network in 2006 as an Iron Chef America challenger. Chef Bull most recently joins The Stoneleigh team after an extensive tenure at The Driskill Hotel in Austin, Texas. While serving as the Executive Chef of The Driskill Grill, David led his team to receive The Austin American Statesman’s sought after “Number One Restaurant Award” for three consecutive years. With Chef Bull at the helm, The Five Star Driskill Grill was also recognized as one of the Top 50 Hotel Restaurants by USA Today as listed for Conde Nast Traveler. Bull achieved celebrated acclaim as one of “The Best New Chefs 2003” by Food and Wine Magazine and appeared on several Public Broadcasting Syndications in the years that followed.

In addition to his duties as Executive Chef, David has been named Chef Partner of The Stoneleigh’s hotel management company, La Corsha Hospitality Group, and will orchestrate the company wide culinary endeavors for La Corsha. Despite widespread national interest in Chef Bull’s burgeoning career, his heart and inspiration remains with his clients. Chef Bull notes, “Some of my earliest memories are of cooking alongside my grandparents in their upstate New York Italian restaurant while I was growing up. Fresh garlic, simmering sauces, and seasonal herbs still conjure up memories of standing alongside my grandfather as we worked in the kitchen together. These unique tastes, smells and feelings created are something that comes with territory, as food is not only designed to nourish us, but serve as a conduit for life long memories.” Chef Bull’s sumptuous, creative menu offerings are supported by his love of seasonal and distinctive flavor combinations. 

In April 2009, Chef Bull released his interactive cookbook, Bull's Eye on Food.  Bull’s Eye has been recognized as a cutting edge culinary resource, keeping Chef David Bull in the forefront of the industry.  Check out the Chef’s News page to read some of the outstanding things that foodies are saying everyday about Bull’s Eye on Food Interactive Cookbook.