David J. Alves obtained an A.S. degree in Culinary Arts, B.S. in Food Service Management and B.S. in Education from Johnson and Wales University, Providence, RI. David is the Vice President of Park 100 Foods, where he guides the Research and Development, Total Quality and Processing teams.

A member of the RCA, his professional endeavors have been balanced between food service experience (restaurant Executive Chef, Chef Instructor) and processing experience (Sous-Vide processing, gourmet cake production and frozen/fresh kettle processed foods).