Chef Dave Bland

Bland. When you think of food, if the word bland is the first thing that comes to mind, it probably wasn’t the most memorable meal. Unless you’re having a meal prepared by me, Chef Dave Bland!

I know what you’re thinking, “How did I, a man whose family name is Bland, become a chef?” Here’s my story: My first job, at age sixteen, was as a prep cook at a local St. Augustine eatery. This is where I cut off the tip of my thumb with a cleaver while prepping coleslaw. During a six year stint at a chain restaurant, I decided (with my future wife’s prodding) to attend culinary school.

Upon graduation from the Southeastern Culinary Institute, we got married and moved to Orlando. I worked my way up into the Executive Chef position at a fine dining Italian restaurant in Downtown Disney called Portobello Yacht Club, where I was employed for 10 years. One thousand covers of Regional Italian cuisine each night! Bellissimo! On top of this I was also voted Top 25 Chefs in Central Florida for 2005 by Restaurant Magazine!

Then a whirlwind eighteen months working as John Travolta’s private chef cooking on two movie locations, catering 747’s and sailboats in the Caribbean and everywhere from LA to FL to ME. I said it was a whirlwind!

Post-Travolta I came back to earth and was Executive Chef at ‘On Top of the World’ golf community in Ocala, Florida for four years before I made the move to the West Coast and made beautiful SoCal home.

I have been Executive Chef at Peohe’s on beautiful Coronado Island, since 2011. I have enjoyed the Pacific Rim cuisine and one of a kind scenery I get to look at every day. I took 2nd place in the “I Love Poki” contest two years in a row. I’m also a member of San Diego’s Green Chef Society. Peohe’s is excited to also cater many of the Chargers meals during training and football season and I have gotten to know our amazing team. Go Chargers!

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