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This profile was last updated on 2/4/15  and contains information from public web pages and contributions from the ZoomInfo community.

Sir David B. Reardon

Wrong Sir David B. Reardon?

Excutive Chef

Bacara Resort
8301 Hollister Avenue
Santa Barbara , California 93117
United States

Company Description: Bacara Resort & Spa offers 360 spacious guestrooms, specialty suites and luxury retreats, each with a private patio or balcony, and all with ocean, garden or...   more

Employment History

  • Executive Chef
    Bacara Resort
  • Food and Beverage Director
    Bacara Resort
  • Executive Chef
    Pacific Hospitality Group, Bacara Resort & Spa
  • Executive and Director of Culinary Services
    The Orchid
  • Executive Chef and Director of Culinary Services
    The Orchid


  • degree , Business Administration
    Massachusetts Bay Community College
110 Total References
Web References
Talented chefs, including Bacara's ..., 4 Feb 2015 [cached]
Talented chefs, including Bacara's Executive Chef David Reardon and Chef De Cuisine Johan Denizot from Miró Restaurant, will be challenged to pair their most creative, locally focused dishes with Pinot Noir from around the globe.
The visit, sponsored by the Union ..., 17 June 2012 [cached]
The visit, sponsored by the Union de Maison de Champagne, was attended by Linda Violago-Charlie Trotter's Chicago; Gino Santangelo, The Forge Miami Beach; Scott Engelman, Hotel Victor Miami Beach; Scott Tyree, Tru Chicago; Phillippe Marchal, Daniel New York; David Reardon, Bacara Resort & Spa Santa Barbara; Shannon Ronalds, The Peninsula Beverly Hills; Matthew Turner, Ritz Carlton Half Moon Bay (CA); and Patrick Gioannini, Mandarin Oriental New York.
David Reardon, the Executive Chef and Food & Beverage Director at the Bacara Resort & Spa, in Santa Barbara, California, said that the two-day visit to the Champagne region of France was a great educational experience.
Headlines/Breaking News from Pacific Business News (Honolulu) -, 30 May 2005 [cached]
Chef David Reardon will open the Diamond Head Grill on Dec. 1 in the former space of David Paul's Diamond Head Grill.Reardon, executive chef and director of culinary services at The Orchid at Mauna Lani, was recognized as one of America's Rising Star Chefs in 1996.
The Berry Man - Cooking Show: Cooking Local, 8 June 2006 [cached]
Exec. Chef, Sir David Reardon
Boston bred Executive Chef David Reardon's nearly endless list of achievements and accomplishments began in 1977 where he received a degree in Business Administration from Massachusetts Bay Community College.Three years later, he entered Sheraton's Executive Chef Training Program, having since proven himself an expert at enticing epicureans across the nation, from Boston to Hawaii and now California.
Chef Reardon is a co-founder of Sheraton's "Cuisine of the Americas," a newly released program.The group 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.In his 23 years in the kitchen, this talented chef has competed in nearly 24 American Culinary Federation competitions 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 10 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, David 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.
Chef Reardon's keen sense of products and creative adaptability allowed him to take full advantage of the abundance of resources from Hawaii- land and sea.From 1996 to 1999, Chef Reardon was the Executive/Director of Culinary Services at The Orchid at Mauna Lanai on the Island of Hawaii.There, he later became the Executive Chef/Food and Beverage Director of Diamond Head Grill, located in the W Honolulu-Diamond Head Hotel, a subsidiary of Starwood Hotels & Resorts Worldwide, Inc.
Currently, Chef Reardon is Director of Food and Beverage/Executive Chef of our own Bacara Resort and Spa, Santa Barbara, CA where his goal is to earn and maintain a five diamond-five star status honoring the resort as one of the finest resorts in our nation.
Chef has shown on our program twice, both times dazzling our watchers with his infectious, Bostonian personality sharing without reservation, some of his terrific Bacara Resort and Spa recipes.Take a look below!
Chef workin it up!
Chef David, ingredients for the special, house made Bacara Ranch Tomato Conserve and the delish finished product!Available at the Resort now.....Scroll down for this recipe!
Along with David Reardon, ..., 21 May 2013 [cached]
Along with David Reardon, Executive Chef of Bacara Resort & Spa, more than 30 of the city's finest chefs and restaurants as well as Emcee Catherine Remak of K-Lite (KSBL) and Honorary Event Chair, supermodel Tatjana Patitz, participated in the gastronomic event.
In the end, Bacara's Chef David Reardon, Santa Barbara City Fire Department Captain Michael Hoose and Fairview Gardens intern, Zac Garcza, took home the top honors.
"There's no greater cause than supporting childhood hunger," said David Reardon, Executive Chef of Bacara Resort & Spa.
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