David Long proves to be a bit more extraordinary than most. David, referred to as Chef David by those who know him, spent 14 years traveling to all four hemispheres as a Navy SEAL. In his excursions he tasted and experienced many different flavors, spices and exotic dishes. It was these experiences that inspired him to pursue a career in the culinary arts.
In 1993, after leaving an exemplary career for 14 years with the US Navy SEAL teams, Chef David enrolled in the California Culinary Academy. He earned an Associate of Occupational Studies in Culinary Arts, while working for Bradley Ogden at Lark Creek Inn and One Market in San Francisco. Once again, Chef David was compelled to explore the world and drove through Mexico and Central America to Costa Rica. It was here in Escazu, he opened his first restaurant, Bananas Jungle Bar and Restaurant. The menu was developed using only fresh and local ingredients.
Back in California, Chef David opened the now successful Coronado Brewing Company, as Executive Chef. For a new perspective he accepted a Private Chef position aboard a large motor sailor, exploring the Mexican Riviera. Chef David has spent the last 12 years as a Private Chef for high profile clients. In his role as a Private Chef, he managed multiple diets, nutritional requirements and entertainment needs of each client, thus earning a stellar reputation in his field. He now resides in Cardiff-by-the Sea, California.
Chef David prefers only the freshest ingredients. From any location around the world, he is able to find the highest quality and create flavorful dishes. He enjoys cooking foods from all regions, including American Regional, Pacific Rim, Classical and Mediterranean. Chef David prides himself in his abilities to create his own unique flavors, while preserving the integrity of any regional dish. His flair and style for simple presentation leaves the dinner guest with a lasting impression of Chef David’s culinary talents.