Alumni Video Series: Meet David Cotton

From childhood moments spent baking with his grandmother to producing more than 20,000 handcrafted chocolates for one of Sydney’s fastest-growing hospitality groups, Le Cordon Bleu Adelaide alumnus David Cotton has carved a career defined by creativity, discipline and passion.

“I never planned on working in hospitality,” David recalls.

“Spending time in the kitchen was just something really fun I loved doing with my Nan… What I didn’t realise at the time was that those early years infused me with a passion for food and cooking that would eventually take my life towards a career as a pastry chef.”

That spark grew into something more serious during high school, when David took a job as a baker’s assistant at a local bake house.

“The satisfying feeling of pulling a perfectly baked loaf of bread from the oven had me hooked,” he says.

Today, David is a pastry chef and chocolatier at Alt Hospitality Group, operating from the pastry kitchen at Club Central Hurstville. The team supplies desserts and chocolates across multiple Sydney venues, from rooftop bars to large-scale event spaces.

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The chefs were incredibly supportive and by the time I graduated, I had a solid foundation to transition into a professional kitchen.

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“Every day is different,” David says. “Some days it’s stocking up on our Biscoff cookies and cream cheesecake, other days it’s chocolate bon bons for wedding expos.”

Alt Hospitality Group has grown from its roots as the Illawarra Catholic Club into a diverse collection of venues including Georges River Sailing Club, Hotel Mountain Heritage, Above 8 Rooftop Bar and major event spaces across Hurstville and Menai.

Within this expanding group, David’s role is both creative and technical. He develops patisserie items, manages chocolate production and creates seasonal cakes for Club Central’s showcase display.

For David, the magic of his job lies in the creative process.

“Developing new products starts as a rough idea that goes through countless trials,” he says.

“Sometimes that process never really ends… Even after something is on the menu, I’m still thinking of ways to make it better. That cycle of creativity and refinement keeps me inspired.”

David credits Le Cordon Bleu with giving him both the technical foundation and professional confidence needed to excel.

“The program was packed with hands-on learning,” he says.

“The chefs were incredibly supportive and by the time I graduated, I had a solid foundation to transition into a professional kitchen.”

He says the school’s international reputation also opened doors he could only dream of.

“On a working holiday in South Korea, I landed a job at a five-star hotel thanks to the school’s global network,” David says. “Having that name on your CV is instantly recognisable.”

For anyone considering studying Patisserie at Le Cordon Bleu, David’s advice is simple and sincere: “Don’t overthink it – just go for it. It’s so much more than an educational experience. You’ll meet amazing people, take on new challenges and begin a rewarding career doing something you’re passionate about.”

Looking to build a career in hospitality? Explore our Patisserie programs today