David started working for Crystal Waters around 12 years ago before he left to explore new opportunities, however returned to us just a few years ago to become the Head Chef. In David’s role he mans the cooking process which takes place in the smokery inside the big brick kiln, many oak smokers, and 2 high class machines all the way from Holland which really makes our products thrive.

David is also in charge of all the slicing we do at Crystal Waters which is extremely important as our Sliced Smoked Salmon is one of our best sellers. This consists of precise thin hand slicing which can take up to many hours then he can delicately placed into vacuume packs ready to go on sale.