Growing up in Portland, ME, carrots were king and a minor obsession with carrot cake began. As a boy, it was not unusual for him to feign illness, skip school and bake the day away. Both David’s grandmothers were exceptional cooks; one a true Maine Downeaster, the other from Abruzzi, Italy. Blessing worked in many capacities in his father’s restaurants. His professional career in Boston began 30 years ago. He spent 13 years with the Four Seasons Hotel Boston and San Francisco; and held positions as Executive Chef, Executive Sous Chef and Chef de Cuisine of the nationally acclaimed Aujourd’hui. He moved to California as part of the leadership opening team of Four Seasons working alongside renowned Chefs, Restaurateurs and Hoteliers. In 2006 Blessing partnered with Columbus Restaurant Group, and mentor and restaurateur, Jamie Mammano at Sorellina, Mistral and as Executive Chef opening L’Andana Grill in Burlington, MA. Blessing joined Longwood Venues + Destinations in 2010. David oversees culinary programs for Longwood’s five properties in Boston, Brookline, Cape Cod and Newport. His cooking highlights the local bounty of New England while bringing the same personal connection to the food he had as a child to his communal table today.