David Cox | Source | VP of Food & Beverage and Corporate Executive Chef at NORMS Restaurants

Award-winning Chef David Cox brings decades of leadership and innovation to the kitchen at NORMS as the brand’s Vice President of Food & Beverage. Having previously overseen culinary programs for a variety of restaurant and hotel concepts throughout the country, Cox maintains the iconic diner’s principles of “great food, great value and great service,” by crafting menus that combine both timeless diner classics and new-age dishes.

Upon graduating from the New England Culinary Institute, Cox began his journey in Northern California where he held positions at restaurants such as Paolo’s, The Inn at Spanish Bay Pebble Beach, Le Mouton Noir in Saratoga and more. Cox has had the privilege of cooking for celebrities such as Joe Montana and Steve Young of the San Francisco 49ers, Joe DiMaggio of the New York Yankees, and the entire San Francisco Giants team. In 1998, Left at Albuquerque earned Nation’s Restaurant News’ Hot Concept award under Cox’s leadership.

Since joining the NORMS team in 2003, the concept has expanded from 17 to 23 locations – with plans to continue growing throughout 2024, including the concept’s first ever expansion outside of California and into Las Vegas! Cox has also developed hundreds of menu offerings in addition to directing nearly all aspects of the restaurant brand’s culinary operations, including kitchen training, fulfillment, and more.