Mr. Griswold graduated from Whittier College, California, with a BS in Economics and Environmental Science. David continued his education receiving a BS from the Hilton Hotel and Restaurant Management program at the University of Houston. David received extensive culinary training in French continental cuisine while working in the New Port Beach/Laguna Beach areas of California. During this time he also operated the Avocado Associates catering company.
David gained additional experience working/managing the ‘front of the house’ operations in several high-end seafood and continental restaurants in San Francisco, California. He took advantage of his proximity to the Napa Valley where he expanded his knowledge of wine.
In 1987, TexaFrance, Inc. was born. David and his partner recognize a new trend in ready to use packaged products with the opening of retail stores such as Whole Foods, Simon and David, and later Central Market. TexaFrance has an established line of specialty gourmet products under their own label but also produce an extensive line of products for ‘private label’ clients. These products are distributed to restaurants, retail and for individual consumption.
David has extensive knowledge in product development, recipe formulation, food service product agreements, purchasing, inventory control and product pricing. David is HACCP (Hazard Analysis and Critical Control Points) certified which is an industry standard to ensure safe production and quality products.