Surf & Sand Resort is playground to Executive Chef David Fuñe. Delight in his all-new menus for fall featuring Alaskan Chinook Salmon, California Halibut & Pacific Black Cod made with fresh, local and simply delicious ingredients.
Executive Chef David Fuñe
Splashes, Surf & Sand Resort
At an early age Chef David learned an appreciation for culture, etiquette and quality. His mother instilled a respect for the table and the offerings made at meal times. She selected the finest produce and ingredients – a memory that shapes his menus today. Not always knowing his true calling, David tackling many career paths early on. Eventually, he gave into his love of the art and history of food, wine, and spirits and enrolled in Portland’s Western Culinary Institute and left his hometown of San Diego.
During apprenticeship under Japanese Chef Tadashi, he assisted with private catering events for Nike and other high-end clients. He sharpened his craft and learned the true meaning of quality and dedication, through Tadashi’s old culinary discipline. Back in Southern California, his professional experience continued to cultivate through such esteemed properties as the Hotel Del Coronado and as a ‘global’ chef on the grand opening team for the largest Indian gaming resort in southern California, Pechanga, in Temecula. After opening a gourmet food truck in LA, his reputation for what he calls ‘California Coastal Cuisine’ brought him national appearances on such shows as Food Truck Revolution on the Cooking Network and Modern Marvels on the History Channel. After growing and expanding his culinary knowledge throughout Southern California, Chef David returned to familiar territory in Temecula, as Executive Chef of JC Resorts’ Temecula Creek Inn and spent nearly a year transforming a restaurant known for menus heavy on the “meat and potatoes” into one who specializes in creative and healthy offerings. Chef David brings this passion for local flavors to Splashes at Surf & Sand Resort where he plans to run one of the best kitchens in Orange County. “By redefining a modern coast, farm & plant-to-plate approach, my plan is to highlight the best in seaside dining amongst the resort’s beautiful beachfront views. Think fresh and simple coastal cuisine paired with the best plants in Southern California”