Culinary Arts

“ I love food and being a chef. Cooking is very personal to me and I want our guests to feel that same connection to food that I have. “

- Chef David Blessing

DAVID BLESSING

Vice President of Culinary Arts + Development

Growing up in Portland, Maine, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. Life revolved around food, the gardens it came from and the shared act of cooking for the family. Both Chef David’s grandmothers were exceptional cooks; one a true Maine Downeaster and the other from Abruzzi, Italy. They taught him to respect the land and appreciate its abundance, and that the communal sharing of food is the quintessential and most powerful way to bring people together.

Chef David’s professional career in Boston began 30 years ago. He spent 13 years with the Four Seasons Hotel company in Boston and San Francisco; both 5 Star, 5 Diamond Hotels and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed AAA, 5 Diamond restaurant, Aujourd’hui. He then moved to California as part of the leadership opening team of the highly anticipated Four Seasons.

In 2006 Chef Blessing partnered with Columbus Restaurant Group, working with longtime mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA.

Chef David joined Longwood Venues + Destinations in 2010, bringing with him not just experience and his ensuing passion but also a unique perspective on private-event dining. It is both a daunting task and extraordinary feat to provide every diner a singular and incredible food experience when feeding hundreds of guests. Chef David created and oversees the culinary program for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport, Rhode Island. His cooking style retains his focus on pristine and seasonal ingredients highlighting the local bounty of New England while bringing the same personal connection to the food he had as a child to his communal table today. Read More about Chef David here

I feel such deep fulfillment from bringing my passion for food and my childhood memories to the table. Please share your food experiences with me so that we can incorporate into your menu.
- Chef David

Taste our Food

Best way to experience our culinary art is in our venues. We believe in made to order, fresh, on location. This is why you never see our catering trucks. We don’t move food, we don’t prepare it in commissary or in advance. Each our venue is equipped with high end kitchen. We make only three annual exceptions to this rule to support our community and we hope to see you there: Nantucket Wine Festival, Newport Wine and Food Festival, Taste of WGBH Food & Wine Festival.

How Can We Help ?

Always with flair, style and creative service!
(it can get deep and personal, especially if it is a once in a lifetime event)