The Dining Room in Madison announces that Chef David Doyle will be its Chef in Residence for the month of March.
The Chef in Residence program showcases the talents of guest chefs who bring fresh perspectives and regional experience to The Dining Room. Each residency offers guests a limited-time culinary experience shaped by seasonality, storytelling, and the chef’s distinctive perspective.
The program was developed by MAD Hospitality founder Preston Snyder and The Dining Room’s consulting chef, Shaun Doty, who first met while working at Gunter Seeger’s Atlanta restaurant The Dining Room at The Ritz-Carlton, Buckhead.
Born in Miami, Chef Doyle built his career in the kitchens of Las Vegas’ resorts and fine-dining destinations. Trained in Michelin-level standards, he honed his craft alongside celebrated chefs and luxury dining institutions, including Joël Robuchon, Jean-Georges Steakhouse at ARIA, Daniel Boulud Brasserie, Prime Steakhouse at Bellagio, and D.O.C.G. Enoteca at The Cosmopolitan.
As Chef de Cuisine, Doyle earned a reputation for disciplined execution, ingredient-driven menus, and delivering polished, high-volume service without sacrificing precision. He helmed kitchens at Lexie’s Bistro in Las Vegas and brought his destination resort dining talents to Heartsong Lodge and, most recently, Barnsley Resort in Adairsville, Georgia.
“Chef Doyle brings the technical discipline and thoughtful approach that define truly great dining experiences,” said Snyder. “His residency gives guests the opportunity to experience creative, seasonally driven dishes rooted in local ingredients and delivered with a level of precision that he learned from some of the best chefs in the country, including Chef Doty.”
