David Reardon has had a lifetime of devotion to the culinary arts. “When I was six-years-old, I traded my G.I. Joe for my sister’s Easy-Bake Oven,” Reardon says with a laugh. At age 14, he won his first cooking competition at Brookline High School Culinary Arts Program. 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.  From his first chef’s job at the ITT Sheraton Boston Hotel, Reardon spent 21 years with the company working at several properties throughout the United States including Sheraton Hartford Hotel, The Orchid at Mauna Lani on the Big Island and the W Honolulu-Diamond Head Hotel.

In September 2000, Reardon arrived in Santa Barbara ready to implement the same high standards that enabled him to shine at Sheraton/Starwood Hotels. His food philosophy: To serve the freshest quality ingredients the best way possible. “We use the highest grade, freshest everything,” he explains. “All our breakfast pastries are made by hand. We have a butcher who cuts our meat and fish. We use organic products, hormone-free, pesticide-free, as often as possible. We use fruit juices in the reductions of the sauces and for soups.”

For almost fifteen years he oversaw The Bistro, Spa Café, Bacara Bar, pool and cabanas, in-room dining and banquets. It’s all in a day’s work for the acclaimed chef, whose office is sprinkled with his many awards, including gold medals in the prestigious IKA/HOGA Culinary Olympics. A member of the International Epicurean World Master Chef Society from 1990 to 1996, he has competed in Ireland, England and France. He’s also competed in over 30 American Culinary Federation Competition winning honors and medals in each, and has cooked at the James Beard House in New York. 

David resides in Santa Barbara with his wife Natalie and three children Kennedy, Kelsey and Kellan.