David Speight is an accomplished Executive Chef & Culinary Director at the University of British Columbia recognized for his leadership, innovation, and commitment to sustainability. A homegrown Vancouver talent who has been cooking professionally for the past thirty years. He is a graduate of culinary programs both locally at Vancouver Community College and also from the Culinary Institute of America in New York. Before joining UBC, David held Executive Chef roles at some of Vancouver’s most celebrated restaurants, including Monk McQueen’s Seafood & Oyster Bar and Bridges Restaurant. He later led the culinary program at Rogers Arena, where he oversaw all the food operations and played a pivotal role in developing the nutrition program for the Vancouver Canucks. Notably, he contributed to the success of Canada’s men’s and women’s gold medal winning hockey teams during the 2010 Winter Olympics.

At UBC, David champions a forward-thinking food vision centered on sustainability, wellness, and community. He has been instrumental in advancing initiatives that prioritize local sourcing, plant-forward dining, and reducing food waste. A recipient of the UBC President’s Staff Award for Leadership, David continues to inspire teams and elevate campus dining through his passion for food, people, and the environment. As former co-chair of the Vancouver Food Policy Council, David believes in working with others to advance a sustainable and just food system for his community.