NEWPORT BEACH, Calif.—Balboa Bay Club has announced the appointment of David Fuñe as executive chef. In his new position, 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.”
Before joining Balboa Bay Club, 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. Fuñe has also held culinary positions at two major Southern California Casinos, Sycuan and Pechanga, and helped build 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.”
Fuñe’s first efforts will include evolving the menus at Members Grill. The menu’s progression will reflect his inspiration and experience. 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, and happy hours.
