SAVOR HIRES DAVID TEIG AS NEW DIRECTOR OF CULINARY FOR ASM GLOBAL’S MOSCONE CENTER
(SAN FRANCISCO – Jan. 22, 2025) — SAVOR, the culinary division of ASM Global, has announced that chef David Teig has been selected as new director of culinary for Moscone Center, San Francisco’s premier meeting and exhibition facility.
Teig began his career as a chef in private restaurants, including the Michelin 3-Star Les Maisons De Bricourt, in Cancale, France. He eventually transitioned to the hotel industry, working for Starwood Hotels & Resorts and Marriott International in various roles ranging from executive chef to director of food and beverage. Later, he oversaw the large-scale food and beverage program at the Fairplex in Southern California.
More recently, Teig spent time with Aimbridge Hospitality working with transitions teams focused on hotel openings. He arrived in San Francisco at the iconic Palace Hotel before joining the team at the Moscone Center. Teig currently lives in San Francisco and spends his time as a judge in various food and wine competitions.
“Moscone Center hosts some of the world’s most prestigious events, so it was imperative that we selected someone for director of culinary that not only is an exceptional chef but also understands what it takes to manage large-scale and multifaceted functions of all kinds while maintaining premium quality and creativity,” said Shaun Beard, senior vice president of SAVOR. “We are excited for David to take over as the lead of Moscone Center’s culinary program and are confident that he has the background and the expertise to continue delivering the premium experience that attendees at Moscone Center expect from each and every event.”
As Moscone Center’s new director of culinary, Teig will manage all culinary activities including supervising and coordinating all large-scale food-preparation operations and daily food production; assisting staffing schedules; and directing training of chefs, cooks and other kitchen staff. He will oversee menu planning for all events and large functions, focusing on providing premium, sustainable, local and healthy menu options for all guests.