David Blonsky

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At the age of 16, David Blonsky found himself peeling potatoes and podding peas for free in the basement of the acclaimed Trio restaurant in Evanston, IL. After three months, Chef Shawn McClain recognized his passion and offered him a job as a line cook. Over the next year, he worked through every station and learned all of the components of the restaurant under the watchful eye of Chef McClain.

Blonsky was hungry for more and began studying at the esteemed Culinary Institute of America at the age of 17.  At the CIA, his epicurean knowledge and skills grew beyond the basics to a wider range of all things culinary. After graduating, Blonsky took an internship at Chicago’s Spago restaurant under Chef Francois Kwaku-Dongo.  It was there he learned the art of global cuisine, from formal French to Chinese street food. His cooking and techniques were elevated working at the prestigious establishment.  Blonsky decided to continue his culinary education and went on to earn a B.A. in Hotel and Restaurant Management from Florida International University. During that time, he took a position with the premier catering and production company, Barton G Catering. There, he honed his production skills in catering large events.

Blonsky returned to Chicago, where he donned his first professional toque, at the renowned TRU Restaurant, working under Chef Rick Tramanto and Chef Gale Gand. He began working the amuse bouche station and eventually would work through each and every station within the restaurant. The experience at TRU opened his eyes and Blonsky knew he wanted to experiment with different styles of cuisine.

Blonsky then teamed up with childhood friend and fellow CIA graduate, Jordan Spritz. At Jordan’s Food of Distinction, Spritz and Blonsky took on the catering world.  The company became a new and innovative addition to the Chicago catering scene, but after a very successful year, Blonsky wanted to return to a professional kitchen.  He was given an opportunity at Quartino Restaurant, under celebrated Chef John Colleta, working with regional Italian cuisine. Chef Colleta taught him the simplicity of Italian food in a high-paced restaurant.  While at Quartino, Blonsky met David Rekhson, Principal of Dine|Amic Group who eagerly convinced him to join the team and begin the creative process of opening new restaurants.

Blonsky and the Dine|Amic Group team successfully opened Bull & Bear in January 2009, Public House in January 2011 and Siena Tavern in February of 2013. Here Blonsky transformed the culinary scene of Chicago by utilizing his broad knowledge of cultural cuisines.

In 2014, Blonsky teamed up with Ken & Lisa Rosen and Burt & Robin Rapoport to develop the concept Apeiro Kitchen & Bar.  The first location is slated to open in November of 2014 at the Delray Marketplace in Delray Beach, Florida with a second location planned for June 2015 in Miami.

In his free time, Blonsky enjoys the beach, dining out and travel.  He resides in Boca Raton, Florida with his wife, Kristin, and their dog, Maddie.

At the age of 16, David Blonsky found himself peeling potatoes and podding peas for free in the basement of the acclaimed Trio restaurant in Evanston, IL. After three months, Chef Shawn McClain recognized his passion and offered him a job as a line cook. Over the next year, he worked through every station and learned all of the components of the restaurant under the watchful eye of Chef McClain.

Blonsky was hungry for more and began studying at the esteemed Culinary Institute of America at the age of 17.  At the CIA, his epicurean knowledge and skills grew beyond the basics to a wider range of all things culinary. After graduating, Blonsky took an internship at Chicago’s Spago restaurant under Chef Francois Kwaku-Dongo.  It was there he learned the art of global cuisine, from formal French to Chinese street food. His cooking and techniques were elevated working at the prestigious establishment.  Blonsky decided to continue his culinary education and went on to earn a B.A. in Hotel and Restaurant Management from Florida International University. During that time, he took a position with the premier catering and production company, Barton G Catering. There, he honed his production skills in catering large events.

Blonsky returned to Chicago, where he donned his first professional toque, at the renowned TRU Restaurant, working under Chef Rick Tramanto and Chef Gale Gand. He began working the amuse bouche station and eventually would work through each and every station within the restaurant. The experience at TRU opened his eyes and Blonsky knew he wanted to experiment with different styles of cuisine.

Blonsky then teamed up with childhood friend and fellow CIA graduate, Jordan Spritz. At Jordan’s Food of Distinction, Spritz and Blonsky took on the catering world.  The company became a new and innovative addition to the Chicago catering scene, but after a very successful year, Blonsky wanted to return to a professional kitchen.  He was given an opportunity at Quartino Restaurant, under celebrated Chef John Colleta, working with regional Italian cuisine. Chef Colleta taught him the simplicity of Italian food in a high-paced restaurant.  While at Quartino, Blonsky met David Rekhson, Principal of Dine|Amic Group who eagerly convinced him to join the team and begin the creative process of opening new restaurants.

Blonsky and the Dine|Amic Group team successfully opened Bull & Bear in January 2009, Public House in January 2011 and Siena Tavern in February of 2013. Here Blonsky transformed the culinary scene of Chicago by utilizing his broad knowledge of cultural cuisines.

In 2014, Blonsky teamed up with Ken & Lisa Rosen and Burt & Robin Rapoport to develop the concept Apeiro Kitchen & Bar.  The first location is slated to open in November of 2014 at the Delray Marketplace in Delray Beach, Florida with a second location planned for June 2015 in Miami.

In his free time, Blonsky enjoys the beach, dining out and travel.  He resides in Boca Raton, Florida with his wife, Kristin, and their dog, Maddie.