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.
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.
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 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!