Born and raised in Portland, Maine, food has always been major part of Chef David’s life. Inspiration came from his two grandmothers, who were exceptional cooks, one a true Maine Downeaster, the other from Abruzzi, Italy. He grew up in the restaurant business working at his father’s two restaurants, a hotel & local eateries until attending culinary school in 1987. His professional career began in Boston over 30 years ago where he spent 13 years at the Four Seasons Hotel as Executive Chef, and Chef de Cuisine of the nationally acclaimed restaurant Aujourd’hui. He then opened the Four Seasons, San Francisco and worked with renowned chefs, restaurateurs, and hoteliers during his tenure. Back to Boston Blessing partnered with Columbus Restaurant Group working at Sorellina & Mistral then on to open L’Andana in Burlington, MA as Executive Chef. He then spent two years at Whole Foods Market as a Regional Prepared Foods Coordinator. In 2010 Blessing became Vice President Culinary Arts + Development for Longwood Venues + Destinations, New England’s premier private event company. Chef David oversees the culinary program for Longwood’s five properties in Boston, Brookline, and Newport, Rhode Island. His cooking is seasonal, product driven and highlights the local bounty of New England & beyond.