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Chicago Gourmet - bio: David Blonsky
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David Blonsky

Bull & Bear/ Public House

At the age of 16, David Blonsky found himself peeling potatoes and podding peas for free in the basement of the acclaimed Trio restaurant in Evanston. After three months, Chef Shawn McClain recognized his passion, and offered him a job as a line cook.
Blonsky continued with Trio just under two years working in all stations and capacities. Ready for his next step, he was accepted to the esteemed Culinary Institute of America at the early age of 17. Being one of the youngest students to enroll, Blonsky hurdled many obstacles, and faced much discrimination because he was so young.
At the CIA, he expanded his epicurean knowledge beyond the basics of McClain’s kitchen, to the basics of the culinary arts. During his studies at the CIA, he took an internship at Chicago’s Spago restaurant over the summer of 1998, under Chef Francois. After returning to New York and graduating, Blonsky was ready to continue his education. From the blustering Big Apple to sunny Florida, he advanced to earn a B.A. in Hotel and Restaurant Management from Florida International University. During that time, he took a position with the premier catering and production company, Barton G Catering. There, he honed his production skills in catering large events for clients such as Madonna, Patrick Riley, NFL, PGA and the City of Miami just to name a few.
Homeward bound, Blonsky donned his first professional toque at TRU Restaurant, working under Chef Rick Tramanto and Chef Gale Gand. After two years, he was ready for another change and after several months consulting with the Levy Restaurant group, he decided to team up with childhood pal and fellow CIA grad, Jordan Spritz.
At “Jordan’s Food of Distinction”, Spritz and Blonsky took on the catering world, planning and catering very intimate events. Jordan’s Food of Distinct became a new and innovative addition to the Chicago Catering scene. After a very successful year, Blonsky wanted to return to a professional kitchen where the excitement of cooking is a daily occurrence. He was then given an opportunity to work at Quartino Restaurant, under renowned Chef John Colleta. Working at Quartino with regional Italian cuisine allowed his culinary education to expand even more. Chef Colleta taught him the simplicity of Italian food in a high paced restaurant serving lunch and dinner seven nights a week. While working at Quartino, Blonsky met David Rekhson, Principal of TTC, who eagerly convinced him to join the team and learn the process of opening new restaurants.
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