Our Chefs

David S. Finch, C.F.B.E.

General Manager

Executive Chef

 

 

Executive Chef Dave's Career has taken him to domestic and international destinations for over 40 years. After graduating from Atlantic Culinary in Mays Landing, N.J., Dave took up Business and Baseball at Temple University in Philadelphia. After a trip to the college World Series, getting a bachelors in business and then a contract with the Montreal Expos, Dave was on his way into life. Hospitality was always his passion, and after his baseball stint, he joined the Management Advisory Services with Laventol and Horwath of Philadelphia, specializing in remedial bankruptcy hotel operations in Cherry Hill, NJ, Newark, NJ and Cleveland, Ohio. After a couple of years, Dave returned to school attending Florida International University in Miami Florida to complete his Masters in Hotel Administration. Afterwards he's off and running in Chicago Illinois with Hyatt Regency Hotels, the World Famous Commander's Palace and ITT Sheraton in New Orleans, Louisiana. Then back to Jersey with the Clinton Inn in Tenafly, gaining National recognition as "Restaurateur of the Year" with the Les Amis de Vin. Then, on to the Headquarters Plaza in Moorestown where he achieved "Best of the Best" with The Black Orchid. Now it's off to Texas, again with Sheraton to drive the DFW property in Dallas. "Move to the sunshine state?" they asked, it took about 2 seconds to make the decision, then off to Florida, taking over the Sheraton Design Center in Davie and the Sheraton at Hollywood Beach. Dave felt a move back to restaurants was in order. Since he was now raising his family, he felt that "at least restaurants close for a few hours"! Shooter's International was the next move. As Vice President of Operations, Dave managed 14 restaurants domestically and 2 Internationally. His Fort Lauderdale location was in the top ten highest grossing restaurants in the country for 7 years straight, peaking at number #3. Now in his spare time, he started a relationship with Remco Industries International in Fort Lauderdale. And Patented Infrared Technology in cooking equipment manufactures where he became their Vice President of operations and Corporate Chef. This work enabled Dave to demonstrate his culinary skills all over the world, a position he still holds today. Then it was back to Jersey searching for a new home. He starts Hospitality Concepts of America, Inc. a consulting firm out of Cherry Hill, N.J. and takes on Jose Tejas in Fairfield, Bertucci's in Marlton and Philadelphia, and Dick Clark's American Bandstand in King of Prussia, PA. Then partnered up with Dakotas in Philadelphia, then finally a real challenge, The Cheesecake Factory, operating in King of Prussia and Edison, N.J. Dave gets a phone call from his brother, Rick of RJFinch Associates in Bordentown, NJ, about a little project the Mastoris family is putting together. Dave jumped at the opportunity. Alstarz was a shell when the concept got under development. Alex and Dave forged out a unique program and opened with a bang. Dave moved on after opening to take over McCormick and Schmick's Seafood Restaurant and William Douglas Steak House in Cherry Hill and Philadelphia, however Alstarz was always in his heart, and now, Dave is back and so is Alstarz, in grand style!