Born and raised in Portland, Maine, David was immersed in the restaurant business working at his father’s two restaurants, a hotel & local eatery until attending culinary school in 1987. His professional career began in Boston over 35 years ago where he spent 13 years at the Four Seasons Hotel as Executive Chef, and Chef de Cuisine of the nationally acclaimed restaurant Aujourd’hui. During this time he also opened the Four Seasons, San Francisco and worked with renowned chefs, restaurateurs, and hoteliers during his tenure.

Back to Boston Blessing partnered with Columbus Restaurant Group working at Sorellina & Mistral then on to open L’Andana in Burlington, MA as Executive Chef. He then spent two years at Whole Foods Market as a Regional Prepared Foods Coordinator.

In 2010 Blessing became Vice President Culinary Arts + Development for Longwood Venues + Destinations. Chef David oversees the culinary program for Longwood’s four properties in Boston and Newport, Rhode Island. His cooking is seasonal, product driven and highlights the local bounty of New England & beyond.