Balboa Bay Club announced the appointment of David Fuñe as Executive Chef of the legendary waterfront club.
In his new position, Chef Fuñe will oversee all of the Club’s food and beverage operations, which includes Members Grill, the Club’s exclusive Members-only restaurant with panoramic views of Newport Bay, as well as all the Club’s day-to-day culinary operations, including Member banquet events and special occasions.
“We are thrilled to welcome Chef Fuñe to our team and are excited to see his creative style of cooking in action,” said Malcolm Smith, general manager of Balboa Bay Club. “David brings a wealth of experience and an undeniable passion for food that will surely enhance our culinary program.”
Born and raised in the San Diego area, Chef Fuñe developed a passion for cooking at a young age. Upon graduating high school, he enrolled in Western Culinary Institute, Portland, Oregon, and after graduation landed his first culinary position at Hotel del Coronado on Coronado Island. Before joining Balboa Bay Club, Chef Fuñe held Executive Chef positions at Surf & Sand Resort in Laguna Beach and Temecula Creek Inn in Temecula. Prior to that he operated a gourmet food truck in West Los Angeles and Santa Monica where he served specialties like foie gras, sweet breads and venison sliders. Chef Fuñe has also held culinary positions at two major Southern California Casinos; Sycuan and Pechanga and was instrumental in building their culinary operations from the ground up.
“I am really looking forward to the opportunity to enhance the Club’s offerings and to create a very fun and inviting food and beverage experience,” said Fuñe. “As an epicurean, I am excited to share art, flavor and precision, and create signature moments of service excellence and lasting memories for our Members.”
Chef Fuñe’s first efforts will include evolving the menus at Members Grill. The menu’s progression will reflect his inspiration and experience and will add a bit of fun and excitement to the menu. Chef Fuñe will also look to enhance the locally-sourced menu and ocean-to-table influence. He hopes to also expand food and beverage offerings with cooking classes, themed dinners, happy hours and more.
Chef Fuñe is happily married to his wife of ten years and is the father of twin 8-year old boys. He enjoys a healthy and active lifestyle in-and-out of the kitchen and believes balancing well-being in the mind, body, and community are equally important and rewarding.
