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 Salt Creek Grille, Chef Fuñe held Executive Chef positions at Balboa Bay Club, 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. Acclaimed Corporate Executive Chef David Fuñe created the inventive menu at Pickled Monk that features a tempting selection of creative and craveworthy shareable sides and appetizers, greens, “principals,” and “sins.”
Fune is currently the Corporate Executive Chef for Salt Creek Grille.