David Reardon, Director of Food and Beverage, Bacara Resort & Spa 8301 Hollister Avenue Santa Barbara, California 93117
...His nearly endless list of achievements and accomplishments began in 1977, where Chef Reardon received a degree in Business Administration from Massachusetts Bay Community College.
Three years later, he
entered Sheraton's Executive Chef Training Program, and has since proven himself an expert at enticing Epicureans across the nation, from Boston to Hawai'i and now California.Chef Reardon is a co-founder of Sheraton's "Cuisine of the Americas," a newly released program.
"Cuisine of the Americas" focuses on the diversity of foods, seasonings and styles unique to the cultures and societies of the Western Hemisphere, providing tasty, low-fat and low-calorie recipes.
23 years in the kitchen, Chef Reardon
has competed in nearly 24 American Culinary Federation
shows and won honors and medals in each.A member of the Texas Culinary Olympic Team
since 1985, Chef Reardon
has won gold, silver, and bronze medals in the prestigious IKA/HOGA Culinary Olympics.Overall, his
team placed third among 29 other competitive countries and 14 regional U.S. teams, capturing ten regional medals.
In 1989, Chef Reardon
was awarded first place in the American Heart Association
Cook-Off.In 1990, he
won first place at the British Columbia Salmon Cook-Off.In 1994, Chef Reardon
participated in the Culinary Food
Festival in Limerick, Ireland, where the Texas team won first place.In addition, as general manager/executive chef, he secured a five-diamond award for Laurels at the Sheraton Park Central Hotel in Dallas.