Vice President Culinary Arts and Development
Growing up in Portland, ME, 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 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.
Before launching his career, Blessing worked in many capacities in his father’s restaurants. His 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 on Market Street (2001-2003) where he worked alongside renowned Chefs, Restaurateurs and Hoteliers. He was immersed in the California food culture that focuses on fresh, ingredient driven, local and seasonal product, a major influence in his cooking style today.
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. David then switched gears and spent two years with Whole Foods Market as a Regional Prepared Foods Coordinator helping direct the Prepared Foods Program for 27 Whole Foods Market locations in four New England States. It is here he acquired a heightened appreciation for sustainability and product integrity.
Chef Blessing 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.