Our Team

Dedicated Team Atmosphere

Everything we do here we do as a team!  Chef David Welch wants to make you culinary experience unforgettable!

David Welch

Head Chef / Owner

Chef David Welch is the concept creator and owner of Fire Craft Foods, LLC. Chef Welch is an accomplished 25-year veteran of the culinary industry. A long-time Houston resident, Chef Welch has worked in a wide variety of restaurants throughout his professional restaurant career. He graduated from Le Cordon Bleu in Paris in 1996, with a “Grand Diplome Le Cordon Bleu”, a distinguished degree with honors and merit. Because of his hard work and focus, Welch earned premiere opportunities to work and perfect his skills in some of Paris’ most acclaimed restaurants, including Chez Maxims, Guy Savoi, and Le Closerie Du Lilas to name a few.

Professional fine-dining experience with a focus on kitchen structure guided Chef Welch throughout the next 19 years. Management training and experience from proven entities such as Pappas Restaurants Inc. and F&R Foods, LLC is where Chef Welch practiced daily execution of standards and accountability for himself and his staff. Chef Welch was actively involved in the concept creation and implementation of two different successful restaurants in Texas and Colorado. Chef Welch has been working in Kingwood for the last 15 years 14 of which in partnership with Tony Raffa. Chef Welch has established himself as a responsible, conscientious and talented chef.

Chef David will manage all day-to-day operations including overseeing staff and production, product procurement and inventory management. Chef Welch will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service / satisfaction, food quality, cleanliness and sanitation. All food costing analysis and inventory management will be monitored by Chef Welch using the most up-to-date food management software. Chef Welch will monitor weekly prime cost to ensure timely decision making for optimum performance and management of the restaurant’s resources.