Due to the COVID-19 situation, the Harvard Club of NYC is temporarily closed until further notice.

Meet the Chef

Executive Chef David Haviland

The passion and pride that Chef David Haviland exhibits in his professional career makes him a formidable presence within one of the top culinary destinations in the country. Born and raised locally (in Cortland Manor, NY), he draws inspiration from the cultural influences of the region and well beyond, to create dishes that define the dining experience at the Harvard Club of New York and him as a talented culinary leader.

One could say that Chef David’s rich food memories as a child helped guide him on the path to becoming a chef.  He pursued his culinary interest early on working in restaurants through high school. This led to studies in restaurant management and a move to Albany to cook at La Serre, a landmark downtown French bistro.  It was at La Serre, that he quickly realized he needed more training to truly live his culinary dream. He enrolled at the prestigious Culinary Institute of America (class of ’91) in Hyde Park, NY to study for a Bachelor of Professional Studies degree in Culinary Arts.

When his studies at CIA were completed, Haviland joined the Rye Town Hilton in Rye Brook as an entry-level cook and stayed for ten years–the last five as Executive Chef. He served as Executive Chef at other hotels and spent two years at the Ridgeway Country Club in White Plains. Prior to joining HCNY in 2011, he spent 12 years as Executive Chef at the Castle on the Hudson in Tarrytown’s award-winning Equus restaurant.

Although working as an Executive Chef demands long hours, Haviland does make sure to enjoy time with his family (wife Claudia and three children: Dillon, 21; Paige, 20; and Tristan, 18) participating in outdoor sports and working on a friend’s farm.