Bluehour Executive Chef - David EzelleAfter graduating from the Culinary Institute of America in Hyde Park New York, David took the next brave step in his professional chef career and moved across the continent to San Francisco. There, he landed in the kitchen at renowned Bix Restaurant, which is part of the same restaurant group where Bruce Carey worked when he lived in SF. Having learned the basics of the business from the same hospitality experts, Bruce and David speak the same language about how things should feel, how food should taste, how a menu should at once excite and comfort, and how diners should be treated.

David moved to Portland to lead the kitchens in busy restaurants here for several years before accepting the position of Executive Chef at the venerable Bluehour restaurant in August of 2017.