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!