Meet David Schmidt.
Q: What do you do in Sedona?
A: I am the co-owner of Sedona Water Works. I found my way to Sedona in my previous career as a chef,
but uncovered different paths of interest while here that led me into the water business. When I’m not
hydrating the town, I serve either as a chef or consultant, on the side. I’d love to get back into a kitchen,
either oversee one or direct one in some way. As far as community involvement, I helped start a music
festival in town called the VortiFest. It’s been a success so far, and we have plans to expand to the rest of
the Verde Valley.
Q: How long have you lived in Sedona?
A: For 16 years.
Q: What person dead or alive would you like to have lunch with?
A: I’d have to say Bob Marley, because his music supported an activist movement and brought so much
joy to people. While I didn’t get a chance to see any of his shows, I think he’s very influential across the
world. That’s one person I’d love to sit down with and cook a meal for.
Q: Who’s the most interesting person you’ve met while you’ve been here?
A: It’s difficult to name just one person, as there are so many interesting characters in this town. One of
the coolest things about Sedona is, when you go to the store, it’s like going to a bar. Some of the coolest
people I never imagined I’d meet, I’ve met in peculiar ways here. As a chef, I’ve served numerous famous
people, but I love meeting people through my water company because I get to see what makes them
thrive. That is much more important to me.
Q: What’s one piece of advice that changed your life?
A: While working as a chef for a hotel, running three restaurants at one time, I was trying to please
everyone. I was focused on trends and trying to match what I thought people were looking for. One day, a
hotel colleague from Sales & Marketing said to me, “Take what you do know, and utilize your talents to
give [these] people what they want instead of trying to match a trend”. He taught me to stick to who I am,
and just do what I do.
Q: What one song never gets old?
A: Three Little Birds (Don’t Worry About a Thing), by Bob Marley. I have a large music collection, but
my favorite songs by Bob Marley always pop up at the time when I need to hear his message.
Q: How would your best friend describe you?
A: Loyal. I am there for my friends, I listen to them, and I hold space for them no matter what they’re
going through. I am also old school. I don’t like all the new phones and technology. I want to bring a
sense of love and connectivity back that I’ve seen people have lost. I have kids of my own, and I witness
how the younger generations are absorbed in all of the new technology. The silliness, fakeness, and filters,
it saddens me deeply to watch. I want to influence the younger generation to break through this and
experience true connectivity again.
Q: What is something interesting that people don’t know about you?
A: Most people don’t know that when I was 18 years old, I underwent three major surgeries that nearly
killed me. I had some medical issues at the time, and had three feet of my intestines removed. I had just
started my education to become a chef when it happened. I was moved from Wisconsin to Arizona, and
that had a significant impact on my life. I always say that the doctors just butchered me, because now I
see that I could have taken a natural approach to heal. Back then, doctors’ methods were “Let’s cut it out”,
instead of exploring holistic methods. Now that I’ve lived in Sedona for so long, I’ve developed a more
healthy, spiritual lifestyle, and I eat way healthier than I ever did.
Q: What three words describe home to you?
A: I like fresh, country air, the outdoors, the smell of water, rain, and seasonal changes. I am a
Midwestern and country boy at heart. Those are the words that describe “home” to me.
Q: Anything that you’d like someone to know about you?
A: That I’d like to figure out how I can expand in this town in my work as a chef, to deliver good food
and connect with people. That is a big goal of mine. My background was as executive chef at L’Auberge,
beginning in 2008. Then I was moved to Enchantment Resort, and Mii Amo Spa. I operated all of those
restaurants as executive chef for years. Now, I have a better quality of life, but I am looking to get back
into the industry here in some capacity. I originally became a chef because of my grandmother. She was
always cooking something. We always connected over food at the table. She loved to bake bread, and she
always had fresh butter on her table that you could just eat with a spoon.
