David Blonsky 

Born and raised in Illinois, chef/co-owner of the Apeiro Kitchen & Bar, David Blonsky (35), began his culinary career at 16, when he volunteered to peel potatoes and vegetables at the acclaimed Trio restaurant in Evanston, IL.  After just three months, the restaurant’s executive chef Shawn McClain, recognizing Blonsky’s passion and commitment, offered the budding chef a job as a line cook.  Over the next year, under McClain’s watchful eye, Blonsky worked every station, learning all aspects of the restaurant’s kitchen operations. Realizing that a career in the food arts was his calling, in 1998, Blonsky enrolled in the Culinary Institute of America (CIA).   

In 1998, Blonsky took time out for an internship at Chicago’s famed Spago restaurant, under Chef Francois Kwaku-Dongo, where he learned to create trendsetting global cuisine, from formal French to Chinese street food and beyond, adding to his repertoire of dishes and learning new modern new techniques that would serve him well in the constantly evolving culinary marketplace.  Graduating from the CIA 1999, he decided to refine his hospitality skills and continue his education, relocating to South Florida where he attended Florida International University’s School of Hospitality, receiving a Bachelor of Arts degree in hotel and restaurant management.  During that time, he worked with Barton G Catering, honing his production skills while catering large events for stellar clients including Madonna, Pat Riley and the NFL, among others. 

Homeward bound, in 2003 Blonsky enjoyed a two-year stretch at Chicago’s renowned TRU Restaurant, working under chefs Rick Tramanto and Gale Gand.  He began working the amuse station creating an array of innovative small bites.  Proving his expertise, he was given the opportunity to work every station within the award-winning restaurant. The experience at TRU reinforced the importance of great ingredients and local purveyors.  He went on to a consulting gig with Chicago’s esteemed Levy Restaurant Group and then teamed up with fellow CIA grad and friend, Jordan Spritz, at Jordan’s Food of Distinction, planning and catering intimate events.  Though successful in this endeavor, Blonsky missed the adrenaline and challenge of working in a restaurant kitchen.

Hence, he returned to the high-paced dining scene at Chicago’s Quartino Restaurant, under celebrated Chef John Colleta, where he learned to create simple, modern Italian cuisine.  It was during his time at Quartino that he met David Rekhson, of Dine|Amic Group, who invited him to utilize his many skills and join the team to assist in the opening of new restaurants.  Raising Chicago’s culinary bar, Blonsky and the Dine|Amic Group team successfully opened a trio of critically-acclaimed restaurants: Bull & Bear, Public House and Siena Tavern.  In 2013, Blonsky met renowned South Florida restaurateur Burt Rapoport and they bonded over their love of Mediterranean ingredients, fresh flavors and innovative techniques, forming a partnership that resulted in the creation of Apeiro Kitchen & Bar – a rustic yet contemporary restaurant and lounge opening in Delray Beach November 2014 with a Miami location in the works for a summer 2015 opening.  Apeiro (Greek for “infinite”) will feature a contemporary menu, inspired by the countries that make up the Mediterranean’s rich and diverse culinary culture as well as a buzzing bar scene.   

Apeiro is located at 14917 Lyons Road in Delray Beach, Florida.  Telephone: (561) 501-4443;www.apeirorestaurants.com.   

Media contacts:       
Teresa Shum/Larry Carrino/Lauren Busch 
Brustman Carrino Public Relations 

(305) 573-0658 

Learn More About David Blonsky

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?

While I was Sitting in my diapers on top of my grandmothers counter wearing nothing but a baby cooking apron, watching her make Matzoh Ball Soup

If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?

I love how all the chefs come together to cook and drink as a family.

If you could cook with anyone in the world, who would it be?

I would love to cook old school classic French dishes with Jacques Pepin.

I never leave home without my:

My fathers obituary from when he passed away