By Danielle Rexrode

“I can’t sing and I can’t draw, but I’ve always enjoyed making ‘magic’ appear on a plate,” says Riderwood Executive Chef David Pearlman.

With a career in cuisine that spans more than 30 years, David is delighted to add Riderwood to his resume.

“I really enjoy my job. I’ve been here at Riderwood for over a year now and I love interacting with the residents and the culinary staff. I hope to pass my passion for food on to our culinarians to become great chefs,” he says.
David’s first experience in the food industry was as a bus boy when he was just 16 years old. A few years later, he worked as a cook to earn money for his tuition while he attended Penn State University.

“That’s when I fell in love with working with food,” he says. I loved being in the kitchen, exploring recipes, and all of the creative aspects of cooking. I learned a lot from working with various chefs as they mentored me.”

After college, he hit the gastronomic jackpot when he landed the job of personal chef for Donald Trump.

“I had the good fortune to work in the casinos in Atlantic City,” says David. “I started out as a Sous Chef at Bally’s Park Place, and then worked at Caesars, eventually becoming the Executive Chef at the Taj Mahal. It was there that I cooked for Mr. Trump when he hosted special parties and dinners. I also prepared dinners for him at The Plaza in New York.”

After 13 years of satisfying the appetites of high rollers, David opted for a more “low-key” lifestyle and moved to Pennsylvania where he taught in a popular culinary school he helped start.