For over two decades, he has cooked in restaurants and for special events in New York, San Francisco and in California's Napa Valley as well as abroad in London, Provence and throughout many of Italy's most famous regions.

His culinary travel memoir, Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella was released in 2007.

Shalleck has worked in culinary production services for over 250 television shows including the PBS series Jacques Pépin: More Fast Food My Way (based on the 2004 book of the same name) and Essential Pépin both of which were produced by KQED-TV in San Francisco (currently broadcast on PBS Create Channel) as well as José Made in Spain with Chef José Andrés and for Chef's Story at the French Culinary Institute.

"[5] Co-written by Erol Munuz, the book chronicles David's work as a Chef while aboard an Italian sailing yacht from Saint-Tropez in France to Positano on Italy's Amalfi Coast.

Shalleck is the exclusive culinary consultant to Windstar Cruises where he has designed Mediterranean-inspired menus for its flagship restaurant Degrees on the MSY Wind Surf.