David started cooking in restaurants in '84 at the age of 14.  After cooking in Boston for a few years, he moved to New Orleans in '92 where he was a chef at the renowned Arnaud's restaurant in the French Quarter for a number of years.  He then became Chef de Cuisine at the intimate Martinique Bistro located in the Uptown neighborhood.  Returning to Hollis in 2005, he worked as the Chef de Cuisine at Michael Timothy's Bistro where he met Michelle Splaine.  Currently, she is Pastry Chef/ Bread baker for Surf Seafood Restaurant in Nashua & has formal training in Fine Desserts & Breads.  She has passionately been baking for over 16 years.     

Together they developed Valicenti Organico. They farm and produce specialty foods in Hollis were his family has lived for over thirty-five years.  Their goal is to keep the agriculture alive in their small New Hampshire town.  They focus on local, seasonally available items such as cheeses, produce and meats.  They believe in Farm to Table and the Slow Food concept of cooking.  With their new Barn Kitchen, it's easy to prepare their garden fresh delights!